Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2006
,
Vol. 20
Issue (8)
: 22-23
DOI
: 10.7506/rlyj1001-8123-200608005
Practical Technology
Current Issue
|
Archive
|
Adv Search
|
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(79 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
:
TS251.52
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200608005
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I8/22
[1]
ZHANG Yuting, DONG Xiaowei, MA Lizhen, LIANG Liya.
Effects of Clove Essential Oil on the Quality of Dry Fermented Catfish Dry Sausage
[J]. Meat Research, 2022, 36(11): 9-16.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2006, Vol. 20 Issue (8): 22-23 DOI: 10.7506/rlyj1001-8123-200608005
