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基于低场核磁共振探究解冻过程中肌原纤维水 对鸡肉食用品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 16, doi. 10.7506/spkx1002-6630-20180509-146
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基于低场核磁共振研究不同解冻方式对冻猪肉食用品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 20, doi. 10.7506/spkx1002-6630-20171127-333
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- Article