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中文
Meat Research
1988
,
Vol. 2
Issue (1)
: 29-30
DOI
: 10.7506/rlyj1001-8123-198901010
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Received:
30 January 2018
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-198901010
OR
https://www.rlyj.net.cn/EN/Y1988/V2/I1/29
[1]
ZHOU Cun-liu，ZHANG Lin，WANG Hui，CHEN Cong-gui.
Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages
[J]. Meat Research, 2012, 26(2): 23-26.
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1988, Vol. 2 Issue (1): 29-30 DOI: 10.7506/rlyj1001-8123-198901010
