Study of fat and protein oxidation in lamb ham drying maturation process

MUKADDAS Muhtar, JUEKEN Ani wa shi, BATUR Ablikim

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 149-155.

PDF(2051 KB)
PDF(2051 KB)
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 149-155. DOI: 10.13995/j.cnki.11-1802/ts.016298

Study of fat and protein oxidation in lamb ham drying maturation process

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(9): 149-155 https://doi.org/10.13995/j.cnki.11-1802/ts.016298

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2051 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉