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中文
Meat Research
1996
,
Vol. 10
Issue (3)
: 48-48
DOI
: 10.7506/rlyj1001-8123-199603022
Food Preservation
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Received:
26 December 2017
:
TS972.24
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199603022
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https://www.rlyj.net.cn/EN/Y1996/V10/I3/48
[1]
LI Su, ZHANG Shunliang, REN Shuang, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, ZHAO Yan, CHEN Wenhua, QU Chao.
Application of Spore Induction Technology in the Processing of Medium-Temperature Sausage
[J]. Meat Research, 2017, 31(12): 6-10.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1996, Vol. 10 
