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中文
Effect of different oxidation degree of subcutaneous fat on the qualities of Sichuan sausage during processing and storage
李静,杨勇,杨钦鹏,谭靖,杨敏,卿丹丹,李跃文,孙霞,李诚
Food and Fermentation Industries . 2015, (
10
): 57 .
