Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
| Autor: | Tan, Chunming, Li, Xiaofeng, Yu, Yaqin, Nie, Shi, Wen, Qinghui, Tu, Zongcai, Zhang, Lu |
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| Zdroj: | In LWT 15 August 2024 206 |
| Databáze: | ScienceDirect |
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