The carnosine/anserine ratios of raw and cooked pork, chicken, and turkey meat are different.
生鲜及加热猪肉、鸡肉及火鸡肉之肌/甲肌比值同。
The carnosine/anserine ratios of raw and cooked pork, chicken, and turkey meat are different.
生鲜及加热猪肉、鸡肉及火鸡肉之肌/甲肌比值同。
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