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2021-08-11 加入
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Study of lipid changes in freeze-dried fish during storage. I. The interaction of relative humidity and tissue lipids
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Lightweight and efficient microwave absorbing materials based on walnut shell-derived nano-porous carbon
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Advancements in Microwave Absorption Motivated by Interdisciplinary Research
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Microwave heating process of moderate‐minced surimi based on multiphase porous media model
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Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products
1年前
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点赞,速度真快,么么哒
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点赞,速度真快,帮大忙了,么么哒
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棒,帮大忙啦
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感谢,点赞,速度真快,帮大忙了
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速度真快,帮大忙了,么么哒
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速度真快,帮大忙了,感谢,点赞
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感谢,速度真快
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