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Chapter 4 - Application of microbial enzymes for the tenderization of meat
第4章-微生物酶在肉类嫩化中的应用
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其它 | POOJA K M, RANI S, PAL P, et al. Chapter 4 - Application of microbial enzymes for the tenderization of meat[M]//Prakash B. Research and Technological Advances in Food Science. Academic Press, 2022:91-107. |
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