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1992 Vol. 6, No. 2
Published: 01 April 1992
10
Jinhua Ham’ s Quality and the Formation of its Color, Flavor and Taste in Relation to the Mold
Lin Ke-zhong et al
DOI: 10.7506/rlyj1001-8123-199202004
1992 Vol. 6 (2): 10-16 [
Abstract
] (
89
)
全文
(
173
)
40
A Study on the Preservation of Nan An Pressed Salted Duck with FOA
Zhou Yong-chang
DOI: 10.7506/rlyj1001-8123-199202012
1992 Vol. 6 (2): 40-43 [
Abstract
] (
97
)
全文
(
208
)
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FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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