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Roasted lamb fat: basic volatile components

✍ Scribed by Buttery, Ron G.; Ling, Louisa C.; Teranishi, Roy; Mon, Thomas R.

Book ID: 118010111
Publisher: American Chemical Society
Year: 1977
Tongue: English
Weight: 351 KB
Volume: 25
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf60214a038

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