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中文
Meat Research
2006
,
Vol. 20
Issue (6)
: 8-11
DOI
: 10.7506/rlyj1001-8123-200606002
Carnivorous Culture
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Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture
Guo Hong-lei;Huang De-zhi;Xu Yuan-li
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Guo Hong-lei
Huang De-zhi
Xu Yuan-li
Cite this article:
Guo Hong-lei,Huang De-zhi,Xu Yuan-li. Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture[J]. Meat Research, 2006, 20(6): 8-11 https://doi.org/10.7506/rlyj1001-8123-200606002
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200606002
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I6/8
[1]
XIAO Jiyou, LI Jianjun, ZHANG Jianmei, GONG Hansheng, LIU Huan.
Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process
[J]. Meat Research, 2024, 38(5): 1-6.
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2006, Vol. 20 Issue (6): 8-11 DOI: 10.7506/rlyj1001-8123-200606002
