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中文
Meat Research
2006
,
Vol. 20
Issue (1)
: 3-5
DOI
: 10.7506/rlyj1001-8123-200601001
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A nutrition view of the meat product's development
Liu Yan
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Liu Yan
Cite this article:
Liu Yan. A nutrition view of the meat product's development[J]. Meat Research, 2006, 20(1): 3-5.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200601001
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I1/3
[1]
LI Shimeng, YU Qianqian, DONG Zhanting, SUN Lin, CHENG Bei, SUN Chengfeng.
A Review of the Formation and Control of Hazardous Substances in Meat during Thermal Processing
[J]. Meat Research, 2021, 35(1): 92-97.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 Issue (1): 3-5 DOI: 10.7506/rlyj1001-8123-200601001
