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中文
Meat Research
2003
,
Vol. 17
Issue (3)
: 28-30
DOI
: 10.7506/rlyj1001-8123-200303012
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The Influence of Baosehong to the Forming and Preserving Color of Cantonese Style Sausage
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200303012
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https://www.rlyj.net.cn/EN/Y2003/V17/I3/28
[1]
Feng Wei.
The Influence of Nitrite, Sodium Ascorbic and Erythrobic to the Stabilization of Light of the Color of Steamed Curing meat
[J]. Meat Research, 2002, 16(4): 28-30.
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): 28-30 DOI: 10.7506/rlyj1001-8123-200303012
