颁布单位：[University of the Free State] |  颁布时间：2019 |  实施时间：2019 |  学科分类：[["Boerewors","Sodium","Sodium, reduction","Sodium, replacement","Microbial, stability","Chemical, stability","Lipid, stability","Colour, stability","Sensory, quality","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2019"]]

预览  |  原文链接    [浏览：3 下载：0]

颁布单位：[University of the Free State] |  颁布时间：2019 |  实施时间：2019 |  学科分类：[["Stearidonic, acid","Eicosapentaenoic, acid","Eicosapentanoic","Docosahexaenoic, acid","Echium, oil","Fish, oil","Pig, production","Processed, meat, products","Sensory","Thesis, (Ph.D., (Food, Science))--University, of, the, Free, State,, 2019","Stability"]]

预览  |  原文链接    [浏览：0 下载：0]

颁布单位：[University of the Free State] |  颁布时间：2019 |  实施时间：2019 |  学科分类：[["Pigs","Meat, quality","Fat, quality","South, Africa","Classification","PORCUS","Hennessey, Grading, Probe","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2019"]]

预览  |  原文链接    [浏览：0 下载：0]