Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon
出版年份 2020 全文链接
标题
Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-11-07
DOI
10.1002/jsfa.10931
参考文献
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