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《Food Science》 2003-04
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The Study of Dry-cured Meat with Traditional Ham Feature

HuangAixiangetal.  
The dry-cured meat was inoculated by ham starter culture, accordi ng to the results of sensory and chemical analysis, the testing groups (especial t est 2) have the traditional ham feature.
【Fund】: 云南省教育厅科研基金(0012032)
【CateGory Index】: TS251.43
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