Advanced Search List
Search Keywords
Author: Dong-Liang Wang
1 Articles are founded.
Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep
Food Sci Anim Resour 2020;40(4):527-540.
https://doi.org/10.5851/kosfa.2020.e30
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2020.e30