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The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen (Chen WS), D. C. Liu (Liu DC), M. T. Chen (Chen MT)
Asian-Australas J Anim Sci. 2002;15(3):427-431. Published online 2002 Mar 1 DOI: https://doi.org/10.5713/ajas.2002.427
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