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Research regarding the chemical composition and nutritional value of ovines meat according to age, sex and breed
15天前
已关闭
Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS
6个月前
已完结
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
7个月前
已完结
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