Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Other articles related with "TS251.68":
11
YU Mi-hua;ZHANG Zhi-gang;HU Tao;LIU Shu-yu;LI Yuan-hui;SHI Lei
Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck
Meat Research 2013 Vol.27 (8): 11-15 [
Abstract
] (
196
) [
HTML
1 KB] [
PDF
2262 KB] (
314
)
25
ZHONG Wei，LI Cheng，ZHANG Lin-lin
Process Optimization for Making Duck Cake
Meat Research 2011 Vol.25 (11): 25-28 [
Abstract
] (
145
) [
HTML
1 KB] [
PDF
157 KB] (
228
)
32
Zheng Haizhou Feng Gaixia He Mengxiao Ma Ziyan
The Processing Method of Traditional Roast Duck
Meat Research 2001 Vol.15 (4): 32-32 [
Abstract
] (
118
) [
HTML
1 KB] [
PDF
89 KB] (
413
)
36
Yongchang Zhou
THE PROCESSING TECHNOLOGY AND QUALITY OF THE NANAN PRESSED SALTED DUCK
Meat Research 1997 Vol.11 (1): 36-38 [
Abstract
] (
120
) [
HTML
1 KB] [
PDF
103 KB] (
381
)
29
Meat Research 1995 Vol.9 (2): 29-29 [
Abstract
] (
117
) [
HTML
1 KB] [
PDF
610 KB] (
202
)
First page | Prev page | Next page | Last page
Page 1 of 1, 5 records
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
