Effect of cooking temperature on emulsification system stability of bovine bone white soup

XIAO Yan, CAO Xiaoling, XIE Shuai, SUN Lingxia, ZHAO Lijun, ZHANG Ning, WANG Yanxiao, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, LIU Yanxia, MA Yangyang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 221-227.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 221-227. DOI: 10.13995/j.cnki.11-1802/ts.040898

Effect of cooking temperature on emulsification system stability of bovine bone white soup

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(2): 221-227 https://doi.org/10.13995/j.cnki.11-1802/ts.040898

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