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Author: Ling Zhang
2 Articles are founded.
Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep
Food Sci Anim Resour 2020;40(4):527-540.
https://doi.org/10.5851/kosfa.2020.e30
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https://doi.org/10.5851/kosfa.2020.e30
Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile
Korean J Food Sci Anim Resour 2016;36(1):37-43.
https://doi.org/10.5851/kosfa.2016.36.1.37
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https://doi.org/10.5851/kosfa.2016.36.1.37