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PDF) Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
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![PDF) Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis PDF) Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis](https://www.researchgate.net/publication/347586957/figure/tbl1/AS:984587933057026@1611755464180/Fatty-acids-are-involved-in-various-technological-aspects-of-meat-quality-The-oxidized_Q320.jpg)
PDF) Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
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