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中文
Meat Research
2007
,
Vol. 21
Issue (2)
: 14-16
DOI
: 10.7506/rlyj1001-8123-200702006
Practical Technology
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200702006
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I2/14
[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.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (2): 14-16 DOI: 10.7506/rlyj1001-8123-200702006
