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中文
Meat Research
1997
,
Vol. 11
Issue (2)
: 30-32
DOI
: 10.7506/rlyj1001-8123-199702012
Processing Technology
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Received:
21 December 2017
:
TS295.3
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199702012
OR
https://www.rlyj.net.cn/EN/Y1997/V11/I2/30
[1]
LI Shuangyan, DENG Li, WANG Xiao, CUI Jun, HE Congying.
Comparative Analysis of the Effect of Different Storage Methods on the Flavor of Small Fragrant Chicken Broth by Electronic Nose and Electronic Tongue
[J]. Meat Research, 2017, 31(4): 50-55.
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1997, Vol. 11 Issue (2): 30-32 DOI: 10.7506/rlyj1001-8123-199702012
