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中文
Meat Research
2005
,
Vol. 19
Issue (5)
: 30-32
DOI
: 10.7506/rlyj1001-8123-200505007
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Received:
20 October 2017
PACS:
TS251.5
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200505007
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https://www.rlyj.net.cn/EN/Y2005/V19/I5/30
[1]
LI Jianfang, LIU Chang, CAO Meng, XU Danhe, ZHANG Yun, ZHOU Feng.
Effects of Composite Preservative Combined with Different Packaging Methods on the Quality of Balls Made from Nanwan Lake Fish during Storage
[J]. Meat Research, 2026, 40(7): 56-64.
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2005, Vol. 19 Issue (5): 30-32 DOI: 10.7506/rlyj1001-8123-200505007
