Effects of various processing methods on the nutritional quality and carcinogenic substances of bactrian camel (camelus bactrianus) meat
添加时间：2022年11月09日 08:14 来源： 浏览次数：
Author(s): Rendalai Si, Dandan Wu, Qin Na, Jing He, Li Yi, Liang Ming, Fucheng Guo, Rimutu Ji
Source: Foods; Volume 11 Issue 20; Article Number: 3276
Published: OCT 2022; DOI10.3390/foods11203276
