Cite
HARVARD Citation
Yin, X. et al. (2021). Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat science. p. . [Online].
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Yin, X. et al. (2021). Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat science. p. . [Online].