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中文
Meat Research
2007
,
Vol. 21
Issue (11)
: 1-2
DOI
: 10.7506/rlyj1001-8123-200711001
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Understanding the Processing of Jinhua Ham as an Important Microbiological Progress
HAN Sheng-hua
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TS201.3
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HAN Sheng-hua
Cite this article:
HAN Sheng-hua. Understanding the Processing of Jinhua Ham as an Important Microbiological Progress[J]. Meat Research, 2007, 21(11): 1-2 https://doi.org/10.7506/rlyj1001-8123-200711001
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200711001
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I11/1
[1]
YANG Haifeng, ZHANG Yingyang, WEI Haiwang, ZOU Ping, XU Shengyu, LU Xin, ZHANG Haoyu, ZOU Yuhong.
Synergistic Effect of Postbiotics of Limonsilactobacillus fermentum and Sodium Nitrite on Color Preservation of Minced Meat
[J]. Meat Research, 2026, 40(7): 30-38.
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2007, Vol. 21 
