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490 积分 2026-03-07 加入
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
4个月前
已完结
Influence of (ultra‐)processing methods on aquatic proteins and product quality
4个月前
已完结
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
4个月前
已完结
Gel performance of surimi induced by various thermal technologies: A review
4个月前
已完结
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