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中文
Meat Research
2007
,
Vol. 21
Issue (7)
: 51-52
DOI
: 10.7506/rlyj1001-8123-200707019
Application Research
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Application of HACCP in the Production of Chilled Mutton
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https://www.rlyj.net.cn/EN/Y2007/V21/I7/51
[1]
ZHANG Tonggang.
Effect of Secondary Sterilization on Volatile Flavor Compounds in Ningxia Hand-Grabbed Lamb
[J]. Meat Research, 2019, 33(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 (7): 51-52 DOI: 10.7506/rlyj1001-8123-200707019
