不同枣粉水平对陕北白绒山羊肉呈味物质的影响
冯平, 孙旺斌, 张骞, 薛瑞林, 付琪
Effects of Different Levels of Jujube Power on Flavor Substance of Shanbei White Cashmere Goat Meat
FENG Ping, SUN Wangbin, ZHANG Qian, XUE Ruilin, FU Qi
动物营养学报
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2021, (1): 519
-527
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DOI: 10.3969/j.issn.1006-267x.2021.01.052
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