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中文
Meat Research
2005
,
Vol. 19
Issue (1)
: 21-22
DOI
: 10.7506/rlyj1001-8123-200501001
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Some Basic Methods In the Use of Meat Scented Essence in Meat Products
An Liwen
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An Liwen
Cite this article:
An Liwen. Some Basic Methods In the Use of Meat Scented Essence in Meat Products[J]. Meat Research, 2005, 19(1): 21-22.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200501001
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I1/21
[1]
LI Wancheng, WANG Yujie, XU Susu, WANG Haibin, PENG Lijuan, LIAO E, ZOU Aijun, LUO Qiuying.
Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs
[J]. Meat Research, 2021, 35(5): 23-28.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (1): 21-22 DOI: 10.7506/rlyj1001-8123-200501001
