Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
| Autor: | Jia, Dan, Zhang, Jin, Jin, Siqi, Luo, Shuyuan, Ma, Yunlong, Quek, Siew-Young, Yan, Dawei, Dong, XinXing |
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| Zdroj: | In Food Research International December 2024 197 Part 1 |
| Databáze: | ScienceDirect |
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