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中文
Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken
Yuan Rui-sheng, Zhang Jia, Wang Xiu-jiang, Li Fei-yan, Feng Xiao-hui, Luo Xin
Food and Fermentation Industries . 2011, (
08
): 184 -189 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.040
