Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
1992
,
Vol. 6
Issue (4)
: 23-26
DOI
: 10.7506/rlyj1001-8123-199204006
Current Issue
|
Archive
|
Adv Search
|
A Electron Microscpe Study on the Microstructaral Changes of Fresh Pork Cured in NaCl Solution
Jiu Jing-ming
Abstract
Figure/Table
References (0)
Related Citation (15)
Download:
PDF
(2345 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Received:
30 January 2018
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/rlyj1001-8123-199204006
OR
https://www.rlyj.net.cn/EN/Y1992/V6/I4/23
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
1992, Vol. 6 Issue (4): 23-26 DOI: 10.7506/rlyj1001-8123-199204006
