Characteristics of white and brown backfat of LYD pigs and its effects on physico-chemical qualities of Chinese-style sausage dried by different methods
碩士 === 國立嘉義大學 === 動物科學系研究所 === 101
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/27142927466594121254 |