Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2005
,
Vol. 19
Issue (3)
: 49-50
DOI
: 10.7506/rlyj1001-8123-200503010
Current Issue
|
Archive
|
Adv Search
|
The Choice and Application of the Raw Ingredient in the Process-ing of Meat Products
Chang Huaizhong
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(64 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
PACS:
TS251
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Chang Huaizhong
Cite this article:
Chang Huaizhong. The Choice and Application of the Raw Ingredient in the Process-ing of Meat Products[J]. Meat Research, 2005, 19(3): 49-50 https://doi.org/10.7506/rlyj1001-8123-200503010
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200503010
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I3/49
[1]
JIE Gang, WANG Haibin, WANG Qi, PENG Lijuan, LIU Zhengfang, LI Pei, XU Yi.
Effect of Non-phosphate Water-Retaining Agents on the Quality Changes of Conditioned Snakehead Fillets during Frozen Storage
[J]. Meat Research, 2026, 40(1): 74-82.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2005, Vol. 19 
