Changes in flavor compounds of dry-cured Chinese Jinhua ham...

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing

Yanjun Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu, Zengqi Peng
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Volume:
71
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2005.03.025
File:
PDF, 282 KB
english, 2005
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