Works by Wu Hengrui

Effect of Microbial Fermentation on the Quality of Pork Preserved Meat.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 58, doi. 10.12161/j.issn.1005-6521.2021.01.021

By:

• Li Situ;
• Peng Jing;
• Liang Yuxuan;
• Wu Hengrui;
• Fan Xiaopan

Publication type:

Article