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中文
Meat Research
2005
,
Vol. 19
Issue (4)
: 35-37
DOI
: 10.7506/rlyj1001-8123-200504009
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Received:
20 October 2017
:
TS251.61
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200504009
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I4/35
[1]
LIU Dandan, WU Zijian, LIU Zhongmin, MA Lizhen, ZHAO Pei, LEI Dandan, ZHANG Xinyu.
Effects of Tumbling Methods on Quality of Traditional Chinese Sauced Beef
[J]. Meat Research, 2021, 35(7): 15-20.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (4): 35-37 DOI: 10.7506/rlyj1001-8123-200504009
