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中文
Meat Research
2005
,
Vol. 19
Issue (7)
: 18-21
DOI
: 10.7506/rlyj1001-8123-200507001
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A Rapid Non-destructive Method for Fish Quality Control by Determination of Smell Intensity
Li Xiaoyong
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Li Xiaoyong
Cite this article:
Li Xiaoyong. A Rapid Non-destructive Method for Fish Quality Control by Determination of Smell Intensity[J]. Meat Research, 2005, 19(7): 18-21 https://doi.org/10.7506/rlyj1001-8123-200507001
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200507001
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I7/18
[1]
LI Jianfang, LIU Chang, CAO Meng, XU Danhe, ZHANG Yun, ZHOU Feng.
Effects of Composite Preservative Combined with Different Packaging Methods on the Quality of Balls Made from Nanwan Lake Fish during Storage
[J]. Meat Research, 2026, 40(7): 56-64.
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