Effect of Oxidized and non-Oxidized Fat on the System Meat Flavor for Cysteine and Ribose

Xie Jianchun,Sun Baoguo,Liu Jingxin

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (3) : 1.

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PDF(308 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (3) : 1.

Effect of Oxidized and non-Oxidized Fat on the System Meat Flavor for Cysteine and Ribose

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(3): 1

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