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中文
Meat Research
2006
,
Vol. 20
Issue (2)
: 15-17
DOI
: 10.7506/rlyj1001-8123-200602004
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How to Avoid contamination during the processing of meat
Chris Harris;Han Jun-juan
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Articles by authors
Chris Harris
Han Jun-juan
Cite this article:
Chris Harris,Han Jun-juan. How to Avoid contamination during the processing of meat[J]. Meat Research, 2006, 20(2): 15-17.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200602004
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I2/15
[1]
JIANG Liwen, XUE Chaoyi, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie, XU Zhenghua, ZENG Maomao.
A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods
[J]. Meat Research, 2020, 34(4): 77-87.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 Issue (2): 15-17 DOI: 10.7506/rlyj1001-8123-200602004
