YANG, Zhanming. Application of New Red Meat Processing Technology. Highlights in Science, Engineering and Technology, [S. l.], v. 26, p. 431–437, 2022. DOI: 10.54097/hset.v26i.4023. Disponível em: https://drpress.org/ojs/index.php/HSET/article/view/4023. Acesso em: 23 may. 2026.