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Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

✍ Scribed by Jiamei Wang; Guofeng Jin; Wangang Zhang; D.U. Ahn; Jianhao Zhang


Book ID
116727245
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
220 KB
Volume
48
Category
Article
ISSN
1096-1127

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