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Author: Kai Liu
1 Articles are founded.
Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
Korean J Food Sci Anim Resour 2018;38(2):291-301.
https://doi.org/10.5851/kosfa.2018.38.2.291
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https://doi.org/10.5851/kosfa.2018.38.2.291