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中文
Meat Research
2007
,
Vol. 21
Issue (3)
: 1-2
DOI
: 10.7506/rlyj1001-8123-200703001
China Meat Research Centre Forum
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Improve the Safety of Meat Products Actively
RuiXin;WangZhenyu;HeJie;MaChangwei
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Articles by authors
RuiXin
WangZhenyu
HeJie
MaChangwei
Cite this article:
RuiXin,WangZhenyu,HeJie, et al. Improve the Safety of Meat Products Actively[J]. Meat Research, 2007, 21(3): 1-2.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200703001
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I3/1
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2007, Vol. 21 Issue (3): 1-2 DOI: 10.7506/rlyj1001-8123-200703001
