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Meat Research
2006
,
Vol. 20
Issue (12)
: 43-44
DOI
: 10.7506/rlyj1001-8123-200612015
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200612015
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I12/43
[1]
SHI An, ZHANG Junli, MA Xiaoming, YU Yang, LI Jucai.
Effects of Different Dietary Protein and Energy Levels on Longissimus dorsi Fatty Acid Composition in Huangquqiao Lamb Meat
[J]. Meat Research, 2020, 34(11): 14-20.
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2006, Vol. 20 Issue (12): 43-44 DOI: 10.7506/rlyj1001-8123-200612015
