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中文
The Influence of Salts on the Structural and Gel Properties of Common Carp(Cyprinus carpio) Myofibrillar Proteins
Kong Bao-hua, Li Ming-qing, Xia Xiu-fang
Food and Fermentation Industries . 2011, (
03
): 50 -55 . DOI: 10.13995/j.cnki.11-1802/ts.2011.03.026
