fatty acid composition, oxidation status and volatile organic compounds in colonnata lard from large white or cinta senese pigs as affected by curing time：脂肪酸组成，从大白或辛塔意识猪的固化时间影..
本文档由 377103 分享于2015-11-14 00:53
fatty acid composition, oxidation status and volatile organic compounds in colonnata lard from large white or cinta senese pigs as affected by curing time：脂肪酸组成，从大白或辛塔意识猪的固化时间影响了意大利的卡拉拉市猪油氧化状态和挥发性有机化合物
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君，已阅读到文档的结尾了呢~~