Effect of fat content on aroma generation during processing of dry fermented sausages

标题
Effect of fat content on aroma generation during processing of dry fermented sausages
作者
关键词
-
出版物
MEAT SCIENCE
Volume 87, Issue 3, Pages 264-273
出版商
Elsevier BV
发表日期
2010-11-01
DOI
10.1016/j.meatsci.2010.10.021

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