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中文
Meat Research
2005
,
Vol. 19
Issue (3)
: 42-42
DOI
: 10.7506/rlyj1001-8123-200503005
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Using Genetic Method to Improve Meat Quality
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200503005
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[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2005, Vol. 19 Issue (3): 42-42 DOI: 10.7506/rlyj1001-8123-200503005
