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中文
Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages
HAN Xian-na, LU Shi-ling, LI Kai-xiong, LI Bao-kun, WANG Qing-ling
Food and Fermentation Industries . 2013, (
05
): 200 -206 . DOI: 10.13995/j.cnki.11-1802/ts.2013.05.045
