The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen, D. C. Liu, M. T. Chen
Asian-Australas J Anim Sci. 2002;15(3):427-431.   Published online 2002 Mar 1     DOI: https://doi.org/10.5713/ajas.2002.427
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