Biochemical changes during processing of traditional Jinhua ham

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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

G H Zhou1, G M Zhao

  • 1Key Laboratory of Meat Processing and Quality Control EDU, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Meat Science
|November 9, 2011
PubMed

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