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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 27-29
DOI
: 10.7506/rlyj1001-8123-200705008
Practical Technology
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Analysis of Effect Factors on Proteolysis of Dry-cured Ham
Deng Anbin;PuBiao;Liu Xingyan
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Articles by authors
Deng Anbin
PuBiao
Liu Xingyan
Cite this article:
Deng Anbin,PuBiao,Liu Xingyan. Analysis of Effect Factors on Proteolysis of Dry-cured Ham[J]. Meat Research, 2007, 21(5): 27-29.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705008
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/27
[1]
WANG Jing, WANG Quanfeng, LIU Li, JIANG Xiaomei, YANG Huiguo.
Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan, Xinjiang
[J]. Meat Research, 2023, 37(4): 7-12.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (5): 27-29 DOI: 10.7506/rlyj1001-8123-200705008
