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中文
Meat Research
2003
,
Vol. 17
Issue (4)
: 26-27
DOI
: 10.7506/rlyj1001-8123-200304009
Processing Technology
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Processing Technology of Stewed Pig Tail
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200304009
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[1]
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen.
Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)
[J]. Meat Research, 2026, 40(7): 47-55.
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2003, Vol. 17 Issue (4): 26-27 DOI: 10.7506/rlyj1001-8123-200304009
