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油炸预制鱼冷冻复热过程中的品质变化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 267, doi. 10.13386/j.issn1002-0306.2023040031
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低温结晶法纯化元宝枫籽油中神经酸.
- Published in:
- China Oils & Fats, 2021, v. 46, n. 4, p. 99, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.04.020
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- Article