Meat quality and lipid transformation profiling of Bactrian camel during postmortem chilled aging
添加时间：2025年06月14日 08:40 来源： 浏览次数：
Author(s): Liang Ming, Rendalai Si, Lin Li, Rimutu Ji, Jing He
Source: Journal of Food Composition and Analysis; Volume 143; Article Number: 107511
Published: JUL 2025; DOI: 10.1016/j.jfca.2025.107511
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