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中文
Meat Research
2006
,
Vol. 20
Issue (9)
: 43-44
DOI
: 10.7506/rlyj1001-8123-200609014
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Improvement of Phosphate Content Determination Method in Meat and Meat Products
ZhaoShu-fang;ZangYong-jun
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ZhaoShu-fang
ZangYong-jun
Cite this article:
ZhaoShu-fang,ZangYong-jun. Improvement of Phosphate Content Determination Method in Meat and Meat Products[J]. Meat Research, 2006, 20(9): 43-44.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200609014
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I9/43
[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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2006, Vol. 20 Issue (9): 43-44 DOI: 10.7506/rlyj1001-8123-200609014
