Optimization of lye macerating process of beef tripe by response surface methodology

HU Dai-fang et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 211-217.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 211-217. DOI: 10.13995/j.cnki.11-1802/ts.014916

Optimization of lye macerating process of beef tripe by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(8): 211-217 https://doi.org/10.13995/j.cnki.11-1802/ts.014916

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