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中文
Meat Research
2006
,
Vol. 20
Issue (7)
: 32-34
DOI
: 10.7506/rlyj1001-8123-200607011
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200607011
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I7/32
[1]
SUN Xiangxiang, YU Yumei, YANG Xinyu, MENG Dejuan, LI Wenhao, LIU Huan, ZHANG Dequan, WANG Zhenyu.
Use of Multivariate Statistical Analysis for Understanding the Taste Profiles of Four Most Famous Chinese Braised Chicken Dishes
[J]. Meat Research, 2023, 37(1): 13-20.
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2006, Vol. 20 Issue (7): 32-34 DOI: 10.7506/rlyj1001-8123-200607011
