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Meat Research
2004
,
Vol. 18
Issue (4)
: 36-38
DOI
: 10.7506/rlyj1001-8123-200404003
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The New Phosphate Problem Which the Meat Industry Faces
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200404003
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[1]
TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie.
Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
[J]. Meat Research, 2019, 33(12): 18-24.
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2004, Vol. 18 Issue (4): 36-38 DOI: 10.7506/rlyj1001-8123-200404003
