Cite
HARVARD Citation
Guo, J. et al. (2021). Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon. Journal of the science of food and agriculture. pp. 2984-2993. [Online].
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Guo, J. et al. (2021). Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon. Journal of the science of food and agriculture. pp. 2984-2993. [Online].