Biochemistry of Processing Meat and Poultry
作者： Fidel Toldrá
DOI: 10.1002/9781118308035.CH16
关键词: Biochemistry 、 Food science 、 Fermentation 、 Curing (food preservation) 、 Lipolysis 、 Biology
摘要:
sci-hub.se 参考文章(71)
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