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Author: Jian-Ling Zhang
1 Articles are founded.
Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep
Food Sci Anim Resour 2020;40(4):527-540.
https://doi.org/10.5851/kosfa.2020.e30
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https://doi.org/10.5851/kosfa.2020.e30