Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2006
,
Vol. 20
Issue (11)
: 13-17
DOI
: 10.7506/rlyj1001-8123-200611006
Practical Technology
Current Issue
|
Archive
|
Adv Search
|
The Research of Pork's Quality and Safety
Xie Fang
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(31 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Abstract
This article introduced the problems and newresearches about the quality and safety of thepork,and pointed out the main research trend inthe author’s opinion.
Key words
：
pork quality and safety research countermeasure
PACS:
TS251.51
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Xie Fang
Cite this article:
Xie Fang. The Research of Pork's Quality and Safety[J]. Meat Research, 2006, 20(11): 13-17 https://doi.org/10.7506/rlyj1001-8123-200611006
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200611006
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I11/13
[1]
MA Xinxin, GENG Yuanshen, WANG Suhong, ZHANG Haoying, FANG Huiling, ZHU Yiming, ZHAO Lingshen, WANG Chunyan.
Construction of Gelatin/Peach Gum Edible Film Loaded with Thirteen-Spices Essential Oil and Its Application in Pork Preservation
[J]. Meat Research, 2026, 40(6): 58-67.
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 
