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中文
Meat Research
2005
,
Vol. 19
Issue (9)
: 27-30
DOI
: 10.7506/rlyj1001-8123-200509007
Application Research
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Appliance of NMR in Meat Science Research
Yao Rui;Peng Zengqi;Zhou Guanghong
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Articles by authors
Yao Rui
Peng Zengqi
Zhou Guanghong
Cite this article:
Yao Rui,Peng Zengqi,Zhou Guanghong. Appliance of NMR in Meat Science Research[J]. Meat Research, 2005, 19(9): 27-30.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200509007
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I9/27
[1]
TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie.
Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
[J]. Meat Research, 2019, 33(12): 18-24.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (9): 27-30 DOI: 10.7506/rlyj1001-8123-200509007
