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中文
Meat Research
2005
,
Vol. 19
Issue (9)
: 24-26
DOI
: 10.7506/rlyj1001-8123-200509006
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Amylum Quality and Appliance in Meat Product
Wang Lihua
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Wang Lihua
Cite this article:
Wang Lihua. Amylum Quality and Appliance in Meat Product[J]. Meat Research, 2005, 19(9): 24-26 https://doi.org/10.7506/rlyj1001-8123-200509006
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200509006
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I9/24
[1]
XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na.
Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages
[J]. Meat Research, 2025, 39(3): 29-34.
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2005, Vol. 19 Issue (9): 24-26 DOI: 10.7506/rlyj1001-8123-200509006
