| 标题 |
 Effects of Sous Vide on the Quality Properties of Red Shrimp (Solenocera crassicornis) Muscle during Cooking Process |
| 网址 | |
| DOI |
10.13386/j.issn1002-0306.2023060009
doi
|
| 求助人 | |
| 下载 | 暂无链接，等待应助者上传 |
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