文章摘要
Effect and application status of spice in Cantonese traditional meat process
  
DOI：10.3969/j.issn.1004-874X.2006.11.005
Author NameAffiliation
肖更生, 陈卫东, 唐道邦 广东省农科院蚕业与农产品加工研究所/广东省农产品加工公共实验室,广东,广州,510610 
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