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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 5-7
DOI
: 10.7506/rlyj1001-8123-200705002
China Meat Research Centre Forum
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705002
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https://www.rlyj.net.cn/EN/Y2007/V21/I5/5
[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): 5-7 DOI: 10.7506/rlyj1001-8123-200705002
