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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 47-49
DOI
: 10.7506/rlyj1001-8123-200705014
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Study on the Sensory Analysis Model of Spiced Beef
Zhu Meng;He Jie;Liu Huan;Ma Changwei
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Articles by authors
Zhu Meng
He Jie
Liu Huan
Ma Changwei
Cite this article:
Zhu Meng,He Jie,Liu Huan, et al. Study on the Sensory Analysis Model of Spiced Beef[J]. Meat Research, 2007, 21(5): 47-49.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705014
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/47
[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 (5): 47-49 DOI: 10.7506/rlyj1001-8123-200705014
