Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor
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概要
- 論文の詳細を見る
- 2011-02-01
著者
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Li Lin
College Of Light Industry And Food Sciences South China University Of Technology
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HU SongQing
College of Light Industry and Food Sciences, South China University of Technology
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WEI HaiLiu
College of Light Industry and Food Sciences, South China University of Technology
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GUO ShaSha
College of Light Industry and Food Sciences, South China University of Technology
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HOU Yi
College of Light Industry and Food Sciences, South China University of Technology
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Guo Shasha
College Of Light Industry And Food Sciences South China University Of Technology
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Wei Hailiu
College Of Light Industry And Food Sciences South China University Of Technology
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Hu Songqing
College Of Light Industry And Food Sciences South China University Of Technology
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Hou Yi
College Of Light Industry And Food Sciences South China University Of Technology
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LI Lin
College of Biological Science and Technology, Beijing Forestry University
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- Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor
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