Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

标题
Effect of pork fat addition on the volatile compounds of foal dry-cured sausage
作者
关键词
-
出版物
MEAT SCIENCE
Volume 91, Issue 4, Pages 506-512
出版商
Elsevier BV
发表日期
2012-03-17
DOI
10.1016/j.meatsci.2012.03.006

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