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中文
Analysis of differences in quality and volatile components of cooked Xiang pork with different sterilization methods
ZHENG Rongmei, ZHANG Lei, ZHENG Huaisheng, WANG Xiaoyu, HU Ping
Food and Fermentation Industries . 2024, (
22
): 246 -253 . DOI: 10.13995/j.cnki.11-1802/ts.037945
