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高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响
孙钦秀, 董安迪, 侯倩, 王宇晗, 郑欧阳, 魏帅, 夏秋瑜, 韩宗元, 王泽富, 吉宏武, 刘书成
食品与发酵工业 ›› 2022, Vol. 48 ›› Issue (22) : 26-33.
高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响
Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels
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