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中文
Meat Research
2005
,
Vol. 19
Issue (8)
: 22-26
DOI
: 10.7506/rlyj1001-8123-200508004
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Study of Liquid State Lard (Low Melting Point) Separating & Distill Techenology
Chen Yuefeng;Luo Yonggang;He Gangqiang
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Articles by authors
Chen Yuefeng
Luo Yonggang
He Gangqiang
Cite this article:
Chen Yuefeng,Luo Yonggang,He Gangqiang. Study of Liquid State Lard (Low Melting Point) Separating & Distill Techenology[J]. Meat Research, 2005, 19(8): 22-26.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200508004
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I8/22
[1]
SHI Yajing, GE Liufeng.
Effects of Production Conditions on Physicochemical and Flavor Quality of Lard
[J]. Meat Research, 2020, 34(4): 40-45.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (8): 22-26 DOI: 10.7506/rlyj1001-8123-200508004
