Low-temperature processing characteristics and quality of Anhui white goat meat

doi:10.13995/j.cnki.11-1802/ts.026374

LIU Yan, ZHOU Ying, JIA Yongjing, LI Jingjun, XIONG Guoyuan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 211-218.

PDF(4048 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 211-218. DOI: 10.13995/j.cnki.11-1802/ts.026374

Low-temperature processing characteristics and quality of Anhui white goat meat

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2021, 47(16): 211-218 https://doi.org/10.13995/j.cnki.11-1802/ts.026374

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(4048 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-12-08	2021-01-12	2021-08-25
Issue Date
2021-09-10

Please choose a citation manager

Content to export