PDF(793 KB)
PDF(793 KB)
PDF(793 KB)
基于模糊数学和响应面法的超高压嫩化河蚌肉的感官评价
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}The sensory evaluation of mussel meat tenderization treated by ultra-high pressure based on fuzzy mathematics and response surface method
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