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中文
Meat Research
2005
,
Vol. 19
Issue (4)
: 38-39
DOI
: 10.7506/rlyj1001-8123-200504010
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Received:
20 October 2017
PACS:
TS251
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200504010
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I4/38
[1]
LIU Ruixi, XIONG Suyue, QI Biao, LI Jiapeng, WEI Yixuan, ZHAO Jiansheng, CHEN Xi, WANG Shouwei.
Effect of Lactiplantibacillus plantarum and Fermentation Temperature on the Flavor Formation of Semi-fermented Lamb Jerky
[J]. Meat Research, 2025, 39(7): 1-12.
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2005, Vol. 19 Issue (4): 38-39 DOI: 10.7506/rlyj1001-8123-200504010
