Citation: | MA Guoli, TANG Shanhu, LI Sining, LIU Huilun, REN Ran. Changes of Physicochemical Properties and Volatile Flavor Substances in Tibetan Air-dried Yak Meat Jerky during the Simulated Processing[J]. Science and Technology of Food Industry, 2021, 42(2): 19-25. DOI: 10.13386/j.issn1002-0306.20200301018 |
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