EFFECT OF DIFFERENT CURING METHODS ON THE FLAVORING DEGREE OF DIFFERENT PARTS OF PORK
| Year | 2007 |
| Author | G. H. Lu, Y. C. Hsu, Y. P. Liao, 夏良宙* |
| Author count | 4 |
| Created date | 2019-02-19 |
| Author order | 4 |
| Corresponding author | false |
| Publication year | 2007 |
| Symposium name | 中國畜牧學會年會 |
| Start page | 111 |
| End page | 111 |
| Publication city | 嘉義 |
| Publication country | 中華民國 |
| Start date | 2007-12-02 |
| End date | 2007-12-02 |
| Review system | 否 |
| Language | Traditional Chinese |