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中文
Effect of Variable-Temperature Roasting on the Color, Tenderness, Heterocyclic Amine and Polycyclic Aromatic Hydrocarbon Contents of Xinjiang Nang Pit-Roasted Lamb Meat
WEI Jian, WANG Li, LIU Fei, XU Zequan, MA Xin, WANG Zirong
FOOD SCIENCE . 2023, (
21
): 121 -130 . DOI: 10.7506/spkx1002-6630-20221007-050