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Keyword [sensory description]
Result: 1 - 4 | Page: 1 of 1
1.
Establishment Of Sensory Quality Evaluation And Index System Of Dezhou Braised Chicken
2.
The Study On The Volatile Flavor Characteristics Of Chinese Traditional-type Soy Sauce
3.
Establishment Of Pork Skin Jelly Sensory Evaluation System And Its Processing Technology
4.
The Changes In Texture And Quality Of Mutton With Different Degrees Of Roast
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