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Optimization of polysaccharide gel formula for high elasticity quick-frozen lean pork meatballs
WANG Wei-jun, TONG Qun-yi
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (11) : 142-146.
Optimization of polysaccharide gel formula for high elasticity quick-frozen lean pork meatballs
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