文章摘要
Effect of drying process condition on main components of cantonese sausage
  
DOI：10.3969/j.issn.1004-874X.2010.07.063
Author NameAffiliation
曾晓房, 白卫东, 于立梅, 赵润兰 仲恺农业工程学院轻工食品学院,广东,广州,510225 
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