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中文
Effects of marination with three weak organic acids and NaCl on characteristics of connective tissue filtering residue collagen from beef muscle
CHANG Hai-jun, ZHOU Wen-bin, ZHU Jian-fei, TANG Chun-hong
Food and Fermentation Industries . 2014, (
06
): 183 -186 . DOI: 10.13995/j.cnki.11-1802/ts.2014.06.031
