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中文
Meat Research
2005
,
Vol. 19
Issue (3)
: 49-50
DOI
: 10.7506/rlyj1001-8123-200503010
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The Choice and Application of the Raw Ingredient in the Process-ing of Meat Products
Chang Huaizhong
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Chang Huaizhong
Cite this article:
Chang Huaizhong. The Choice and Application of the Raw Ingredient in the Process-ing of Meat Products[J]. Meat Research, 2005, 19(3): 49-50.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200503010
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I3/49
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (3): 49-50 DOI: 10.7506/rlyj1001-8123-200503010
