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Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon

Jie Guo1, Qiong Wang2,3, Conggui Chen1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.

Journal of the Science of Food and Agriculture
|November 7, 2020
PubMed
Abstract

Keywords:
baconfree amino acidssensory propertiessmoking methodsvolatile compounds

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