FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (13): 309-316.doi: 10.7506/spkx1002-6630-20221107-067
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YU Qianqian, LIU Qianqian, GU Xuejing, ZHANG Zeyang, WEN Rongxin, SUN Chengfeng
Online:
2023-07-15
Published:
2023-08-11
CLC Number:
YU Qianqian, LIU Qianqian, GU Xuejing, ZHANG Zeyang, WEN Rongxin, SUN Chengfeng. Research Progress on the Quality Formation Mechanism of Dry-Aged Meat[J]. FOOD SCIENCE, 2023, 44(13): 309-316.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20221107-067
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