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150 积分 2026-07-16 加入
Natural sun drying process of Rugao sausage: Microbial community succession and its crucial role in flavor development
13天前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
25天前
已完结
Effect of Commercial Yogurt Starter Cultures on Physical and Sensory Quality of Fermented Sausages
1个月前
已关闭
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