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中文
Meat Research
2008
,
Vol. 22
Issue (7)
: 13-16
DOI
: 10.7506/rlyj1001-8123-200807003
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Development of Functional Health Meats
Ju Zheng-yan;Xia Fan
Department of Food, Southwest University, Chongqing 400715, China
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Abstract
In the paper, the exploring direction, the categories and the exploring methods of functional health food in recent years were reviewed.
Key words
：
Functional health meat
Low fatty meat
Functional element
:
TS201.1
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Articles by authors
Ju Zheng-yan
Xia Fan
Cite this article:
Ju Zheng-yan,Xia Fan. Development of Functional Health Meats[J]. Meat Research, 2008, 22(7): 13-16.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200807003
OR
https://www.rlyj.net.cn/EN/Y2008/V22/I7/13
[1]
LIU Xiaolin;XU Jiachao;FU Xiaoting.
Utilization of Functional Components in Kelp:Present and Future
[J]. Meat Research, 2010, 24(11): 79-82.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2008, Vol. 22 Issue (7): 13-16 DOI: 10.7506/rlyj1001-8123-200807003
