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1
Published 1999
Springer US
Table of Contents: “...1. Flavor and Chemistry of Ethnic Foods: An Overview -- 2. Flavor Components of Shoyu and Miso...”
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2
Published 1999
Springer US
Table of Contents: “...An Overview -- 2. Animal Production Origins of Some Meat Color and Flavor Attributes -- 3. Vitamin...”
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3
Published 2004
Springer US
Table of Contents: “...1. Effect of animal production on meat quality -- 2. Quality aspects of pork meat and its...”