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中文
Meat Research
1994
,
Vol. 8
Issue (1)
: 44-45
DOI
: 10.7506/rlyj1001-8123-199401018
Quality inspection
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Received:
30 January 2018
PACS:
TS251.7
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199401018
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https://www.rlyj.net.cn/EN/Y1994/V8/I1/44
[1]
HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang.
Effect of Wet Aging Time on Aroma and Taste of Cooked Pork
[J]. Meat Research, 2025, 39(5): 28-35.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1994, Vol. 8 
