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Xuanwei ham
The Proteome Homology of Peptides from Dry-Cured Xuanwei
Gathering Clouds
Microbiology of Chinese Xuanwei Ham Production
World Bank Document
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Workshop on Management Techniques for Sustainable Forest Management in a Changing Climate
Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies
Isolation and Antibiotic Resistant Research of Tetragenococcus Halophilus from Xuanwei Ham, a China High-Salt-Fermented Meat Products
KUNMING— SPRING CITY CHINA Outline
Heritagizing Local Cheese in China: Opportunities, Challenges, and Inequalities
Evaluation of the Chinese Indigenous Pig Breed Dahe and Crossbred
The Natural Microflora of Xuanwei Ham and the No-Mouldy Ham Production
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Technical Assistance Layout with Instructions
Traditional Foods General and Consumer Aspects Integrating Food Science and Engineering Knowledge Into the Food Chain
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Sequences Polymorphism and Variation of Major Histocompatibility Complex DRB Exon 2 of Black Dahe Pig
China Environment Series 9 ISSUE 9, 2007 China Environm E Nt S Ri Es 9 2007
Challenges for the 21St Century