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毛氏红烧肉特征风味成分分析.
- Source :
- Food Research & Development; jun2019, Vol. 40 Issue 11, p153-158, 6p
- Publication Year :
- 2019
-
Abstract
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Details
- Language :
- Chinese
- ISSN :
- 10056521
- Volume :
- 40
- Issue :
- 11
- Database :
- Complementary Index
- Journal :
- Food Research & Development
- Publication Type :
- Academic Journal
- Accession number :
- 136614133
- Full Text :
- https://doi.org/10.3969/j.issn.1005-6521.2019.11.027