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Research Progress of Meat Product Flavor Based on Molecular Sensory Science.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 6, p. 352, doi. 10.13386/j.issn1002-0306.2023040114
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Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.
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- Foods, 2024, v. 13, n. 3, p. 410, doi. 10.3390/foods13030410
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- Article