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| Review on Advances of Intramuscular Fat and Fatty Acids in Chinese Swine |
| Meng Lingjun;Li Hongjun |
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Abstract This text probes into the review on advances of intramuscular fat and fatty acids in Chinese Swine,It would give some useful information to produce or research Chinese Swine in the world.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2007, Vol. 21 
