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Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures
SUN Zekun, XIE Yunfei, YU Hang, YANG Fangwei, YAO Weirong
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 146-152.
Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures
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