Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2004
,
Vol. 18
Issue (3)
: 33-34
DOI
: 10.7506/rlyj1001-8123-200403001
Current Issue
|
Archive
|
Adv Search
|
The Effect of Vitamin E on the Quality of the Pork
Abstract
Figure/Table
References
Related Citation (12)
Download:
PDF
(22 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
:
TS251
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200403001
OR
https://www.rlyj.net.cn/EN/Y2004/V18/I3/33
[1]
ZHENG Xu, ZENG Lu, BAI Xianze, WANG Chuanhua, HOU Aixiang.
Effects of Different Thawing Methods on Pork Physicochemical Properties and Microbial Counts
[J]. Meat Research, 2018, 32(4): 12-19.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2004, Vol. 18 Issue (3): 33-34 DOI: 10.7506/rlyj1001-8123-200403001
