1. 真空低温烹饪温度对肌原纤维蛋白凝胶特性和结构的影响.
- Author
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李甜甜, 谭青玲, 卢家维, 吴淼, 叶柯, and 夏杨毅
- Subjects
POROSITY ,LOW temperatures ,HARDNESS ,HIGH temperatures ,ELASTICITY - Abstract
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- Published
- 2024
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