Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
1995
,
Vol. 9
Issue (2)
: 29-29
DOI
: 10.7506/rlyj1001-8123-199502012
Processing Technology
Current Issue
|
Archive
|
Adv Search
|
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(610 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Received:
30 January 2018
:
TS251.68
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199502012
OR
https://www.rlyj.net.cn/EN/Y1995/V9/I2/29
[1]
QIAN Jing, WANG Chen, YAN Wenjing, ZHANG Jianhao.
Effect of Natural Essential Oil Combined with Plasma on Preservation of Salted Duck and Regulation of Lipid Oxidation
[J]. Meat Research, 2022, 36(11): 23-28.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
1995, Vol. 9 Issue (2): 29-29 DOI: 10.7506/rlyj1001-8123-199502012
