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猪肉的风味 被引量:25

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摘要 概述了猪肉风味的基本概念,介绍了评定方法,探讨了影响因素和改进猪肉风味的饲养与选种方法。
作者 张伟力
机构地区 安徽农业大学
出处 《养猪》 2003年第2期47-50,共4页 Swine Production
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  • 9张伟力.猪肉质测定的采样与前处理[J].养猪,2002(1):30-31. 被引量:28
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