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Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler
Huang, Li, Xiong, Youling L., Kong, Baohua, Huang, Xiangang, Li, JingVolume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.04.034
Date:
October, 2013
File:
PDF, 318 KB
english, 2013