对反映腌腊肉制品脂肪氧化酸败程度指标的探讨

doi:10.7506/rlyj1001-8123-200706002

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TS251.5

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	Articles by authors
	Ma Changwei
	Zhang Songshan
	Liu Huan
	Chen Xia
	Zhu Meng

Cite this article:

Ma Changwei,Zhang Songshan,Liu Huan, et al. Discussion on the Indexes Reflecting Oxidative Rancidity of Cured Meat Products[J]. Meat Research, 2007, 21(6): 4-4 https://doi.org/10.7506/rlyj1001-8123-200706002

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200706002 OR https://www.rlyj.net.cn/EN/Y2007/V21/I6/4

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