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中文
Meat Research
1997
,
Vol. 11
Issue (1)
: 19-22
DOI
: 10.7506/rlyj1001-8123-199701008
Basic Research
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21 December 2017
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199701008
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https://www.rlyj.net.cn/EN/Y1997/V11/I1/19
[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.
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1997, Vol. 11 
