| 标题 |
Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by‐product in freeze‐thaw cycles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:F. Zhou; Xichang Wang 出版日期:2021-04-05 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)