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QUANTITATIVE ANALYSIS OF GLUTAMATE CONTENT IN DUCK MEAT USING VISIBLE-NEAR INFRARED SPECTROSCOPY
ZHAO Jin-hui, LIU Mu-hua, YU Fang, SHEN Jie, TU Dong-cheng
J4 . 2011, (3): 529 -533 .  DOI: 10.11869/hnxb.2011.03.0529