| 标题 |
 Effect of black jelly mushroom (Auricularia polytricha) and olive oil as fat replacers on the physicochemical and microstructural properties of chicken meat emulsion |
| 网址 | |
| DOI |
10.26656/fr.2017.7（s4）.2
doi
|
| 求助人 | |
| 下载 |
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(2025-6-4)
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