| 标题 |
Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Meat Science 作者:Trinidad Pérez-Palacios; Jorge Ruiz; Koen Dewettinck; Thien Trung Le; Teresa Antequera 出版日期:2009-10-05 |
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(2025-6-4)