Cite
HARVARD Citation
Wu, W. et al. (2020). Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing. Journal of food processing and preservation. 44 (8), p. n/a. [Online].
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Wu, W. et al. (2020). Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing. Journal of food processing and preservation. 44 (8), p. n/a. [Online].