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中文
Meat Research
2002
,
Vol. 16
Issue (3)
: 42-42
DOI
: 10.7506/rlyj1001-8123-200203019
Meat Safety
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Sensory Identification of Poultry Meat
Qin Xiaowei
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Abstract
Sensory character and method of quality identification of fresh poultry,chilling poultry,white bar poultry are introduced.
Key words
：
poultry meat
quality
identification
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TS251
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Qin Xiaowei
Cite this article:
Qin Xiaowei. Sensory Identification of Poultry Meat[J]. Meat Research, 2002, 16(3): 42-42.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200203019
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I3/42
[1]
KANG Shuai, REN Xiaopu, PENG Zengqi.
Progress in Techniques for Mutton Traceability and Authentication
[J]. Meat Research, 2023, 37(4): 48-53.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2002, Vol. 16 Issue (3): 42-42 DOI: 10.7506/rlyj1001-8123-200203019
