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中文
Meat Research
2006
,
Vol. 20
Issue (11)
: 26-28
DOI
: 10.7506/rlyj1001-8123-200611010
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Study Progress on the Enzynolysis Collagen
Jian Jingying;Zhang Zhisheng
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Articles by authors
Jian Jingying
Zhang Zhisheng
Cite this article:
Jian Jingying,Zhang Zhisheng. Study Progress on the Enzynolysis Collagen[J]. Meat Research, 2006, 20(11): 26-28.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200611010
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I11/26
[1]
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun.
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
[J]. Meat Research, 2023, 37(5): 57-65.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 Issue (11): 26-28 DOI: 10.7506/rlyj1001-8123-200611010
