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中文
Meat Research
2007
,
Vol. 21
Issue (6)
: 12-12
DOI
: 10.7506/rlyj1001-8123-200706005
Practical Technology
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Processing Technology and Quality Control of Spicy Donkey Meat
Wang Lige
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Wang Lige
Cite this article:
Wang Lige. Processing Technology and Quality Control of Spicy Donkey Meat[J]. Meat Research, 2007, 21(6): 12-12.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200706005
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I6/12
[1]
LIU Dandan, WU Zijian, LIU Zhongmin, MA Lizhen, ZHAO Pei, LEI Dandan, ZHANG Xinyu.
Effects of Tumbling Methods on Quality of Traditional Chinese Sauced Beef
[J]. Meat Research, 2021, 35(7): 15-20.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (6): 12-12 DOI: 10.7506/rlyj1001-8123-200706005
