Putrefaction of Boiled and Raw Meats Compared
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چکیده
منابع مشابه
Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery.
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1935
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.4.88