notion
发表于 2025-3-25 04:31:00
Franz Exner latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book
ectropion
发表于 2025-3-25 08:45:47
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感激小女
发表于 2025-3-25 12:46:40
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Noisome
发表于 2025-3-25 17:37:53
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鸵鸟
发表于 2025-3-25 20:29:44
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Somber
发表于 2025-3-26 00:32:45
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oracle
发表于 2025-3-26 05:56:29
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investigate
发表于 2025-3-26 09:57:25
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口诀法
发表于 2025-3-26 16:04:55
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Lipoprotein(A)
发表于 2025-3-26 19:58:53
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