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FOOD SCIENCE  2013, Vol. 34 Issue (11): 168-172    DOI: 10.7506/spkx1002-6630-201311037
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Effect of Enzymatic Hydrolysis of Chicken Fat on the Formation of Characteristic Flavor Precursors
SONG Shi-qing,YUAN Lin,ZHANG Xiao-ming,LIU Fang 
1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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