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    Effects of Cooking Methods on Fatty Acid Composition and Volatile Substances in Oven-Roasted Lamb Chops

    Effects of Cooking Methods on Fatty Acid Composition and Volatile Substances in Oven-Roasted Lamb Chops by LI Kaixuan, WANG Xuan, LIU Yang, WANG Peng, WANG Jinhua, TIAN Honglei, XIE Jianchun

    Published 2024-09-01
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