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中文
Meat Research
2006
,
Vol. 20
Issue (3)
: 3-6
DOI
: 10.7506/rlyj1001-8123-200603002
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200603002
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I3/3
[1]
HAN Bing, ZHENG Ye, ZHANG Tianqi, ZHANG Gensheng.
Recent Progress in the Development of Low-Fat and Low-Salt Salami
[J]. Meat Research, 2020, 34(9): 68-73.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 Issue (3): 3-6 DOI: 10.7506/rlyj1001-8123-200603002
