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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 20-23
DOI
: 10.7506/rlyj1001-8123-200705006
Practical Technology
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The Application of Hurdle Technology in Tradition Meat Product
Cheng Bo;Liu Chengguo
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Articles by authors
Cheng Bo
Liu Chengguo
Cite this article:
Cheng Bo,Liu Chengguo. The Application of Hurdle Technology in Tradition Meat Product[J]. Meat Research, 2007, 21(5): 20-23.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705006
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/20
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (5): 20-23 DOI: 10.7506/rlyj1001-8123-200705006
