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中文
Meat Research
2005
,
Vol. 19
Issue (10)
: 39-41
DOI
: 10.7506/rlyj1001-8123-200510012
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Received:
20 October 2017
:
TS251.4
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200510012
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I10/39
[1]
HU Yanyan, LIU Chengjiang, LI Yuhui, LU Shiling.
Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton
[J]. Meat Research, 2023, 37(4): 54-60.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (10): 39-41 DOI: 10.7506/rlyj1001-8123-200510012
