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Meat Research
2003
,
Vol. 17
Issue (3)
: 5-8
DOI
: 10.7506/rlyj1001-8123-200303002
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200303002
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I3/5
[1]
ZHANG Tianchan, WANG Luyao.
A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It
[J]. Meat Research, 2020, 34(4): 94-99.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2003, Vol. 17 Issue (3): 5-8 DOI: 10.7506/rlyj1001-8123-200303002
