대구한의대학교 향산도서관

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저널기사
Relationships between sensory descriptors, consumer acceptability andvolatile flavor compounds of American dry-cured ham: / Pham, A.J.,Schilling, M.W.,Mikel, W.B.,Williams, J.B.,Martin, J.M.,Coggins, P.C., / ELSEVIER / Meat science / 2008 /
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