Process optimization and flavor analysis of ready-to-eat baked squid

WU Junjie, WEI Banghong, GUO Quanyou, SONG Xiaoyan, ZHANG Xiaohui, ZHU Lin, ZHENG Yao, YANG Xu, JIANG Zhongquan

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (9) : 219-226.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (9) : 219-226. DOI: 10.13995/j.cnki.11-1802/ts.035306

Process optimization and flavor analysis of ready-to-eat baked squid

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(9): 219-226 https://doi.org/10.13995/j.cnki.11-1802/ts.035306

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