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中文
Meat Research
1998
,
Vol. 12
Issue (3)
: 39-39
DOI
: 10.7506/rlyj1001-8123-199803017
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Received:
20 December 2017
:
TS251.92
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199803017
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https://www.rlyj.net.cn/EN/Y1998/V12/I3/39
[1]
HUO Xiafei, ZHANG Dequan, SU Yuanyuan, GU Minghui, CHEN Li, LI Shaobo, WANG Wei, ZHENG Xiaochun.
Potential of Trimethylamine and Dimethylamine to Characterize the Freshness of Chilled Mutton
[J]. Meat Research, 2022, 36(7): 13-19.
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1998, Vol. 12 Issue (3): 39-39 DOI: 10.7506/rlyj1001-8123-199803017
