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中文
Meat Research
2002
,
Vol. 16
Issue (3)
: 50-51
DOI
: 10.7506/rlyj1001-8123-200203022
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A Brief Introduction of Technological Patents in Meat, Poultry and Egg Processing(Part 8)
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200203022
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https://www.rlyj.net.cn/EN/Y2002/V16/I3/50
[1]
MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin.
Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology
[J]. Meat Research, 2022, 36(8): 13-20.
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): 50-51 DOI: 10.7506/rlyj1001-8123-200203022
