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中文
Meat Research
2000
,
Vol. 14
Issue (2)
: 10-10
DOI
: 10.7506/rlyj1001-8123-200002004
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Some Ideas about Standardization for Donkey Meat
Liu Bojun
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Abstract
In this article,donkey meat production and quality standardization for donkey meat products are discussed and appealed.
Key words
：
donkey meat
standardization
:
TS251.7
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Liu Bojun
Cite this article:
Liu Bojun. Some Ideas about Standardization for Donkey Meat[J]. Meat Research, 2000, 14(2): 10-10.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200002004
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I2/10
[1]
WANG Han, ZHU Yingnan, GAO Yuan, ZHANG Zhisheng.
Optimization of Main Ingredients for the Manufacture of Fermented Donkey Sausage
[J]. Meat Research, 2019, 33(5): 43-49.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2000, Vol. 14 Issue (2): 10-10 DOI: 10.7506/rlyj1001-8123-200002004
