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1 Ergebnisse
1
Flavor Components Comparison between the Neck Meat of Donke..:
Li, Xiu
;
Amadou, Issoufou
;
Zhou, Guang-Yun
...
Food Science of Animal Resources. 40 (2020) 4 - p. 527-540 , 2020
Link:
https://doi.org/10.5851/kosfa.2020.e30
RT Journal T1
Flavor Components Comparison between the Neck Meat of Donkey, Swine,Bovine, and Sheep
UL https://suche.suub.uni-bremen.de/peid=cr-10.5851_kosfa.2020.e30&Exemplar=1&LAN=DE A1 Li, Xiu A1 Amadou, Issoufou A1 Zhou, Guang-Yun A1 Qian, Li-Yan A1 Zhang, Jian-Ling A1 Wang, Dong-Liang A1 Cheng, Xiang-Rong PB Korean Society for Food Science of Animal Resources YR 2020 SN 2636-0772 SN 2636-0780 JF Food Science of Animal Resources VO 40 IS 4 SP 527 OP 540 LK http://dx.doi.org/https://doi.org/10.5851/kosfa.2020.e30 DO https://doi.org/10.5851/kosfa.2020.e30 SF ELIB - SuUB Bremen
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