Effect of compound spice essential oil on preservation of Tibetan mutton

doi:10.13995/j.cnki.11-1802/ts.021455

XU Hongyan, ZHANG Zhen, WANG Xueqi, WU Peijun, LIU Qian, LI Xiaoye, FEI Yingying, WANG Qianwen

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 196-201.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 196-201. DOI: 10.13995/j.cnki.11-1802/ts.021455

Effect of compound spice essential oil on preservation of Tibetan mutton

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 196-201 https://doi.org/10.13995/j.cnki.11-1802/ts.021455

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