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中文
Meat Research
2006
,
Vol. 20
Issue (3)
: 24-25
DOI
: 10.7506/rlyj1001-8123-200603007
Practical Technology
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200603007
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I3/24
[1]
TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie.
Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
[J]. Meat Research, 2019, 33(12): 18-24.
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2006, Vol. 20 Issue (3): 24-25 DOI: 10.7506/rlyj1001-8123-200603007
