Study on process optimization, lipolysis, and lipid oxidation of air-dried camel meat

CAO Shenyi, AIHAITI·Aihemaitijiang, ZHENG Li, FU Yinghua

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (12) : 185-194.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (12) : 185-194. DOI: 10.13995/j.cnki.11-1802/ts.036260

Study on process optimization, lipolysis, and lipid oxidation of air-dried camel meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(12): 185-194 https://doi.org/10.13995/j.cnki.11-1802/ts.036260

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