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Meat Research
2005
,
Vol. 19
Issue (1)
: 23-24
DOI
: 10.7506/rlyj1001-8123-200501002
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200501002
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I1/23
[1]
HUO Xiafei, ZHANG Dequan, SU Yuanyuan, GU Minghui, CHEN Li, LI Shaobo, WANG Wei, ZHENG Xiaochun.
Potential of Trimethylamine and Dimethylamine to Characterize the Freshness of Chilled Mutton
[J]. Meat Research, 2022, 36(7): 13-19.
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2005, Vol. 19 Issue (1): 23-24 DOI: 10.7506/rlyj1001-8123-200501002
