Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality
MAO Wen-xing, XU Xue-qin, XU Yan-shun, JIANG Qi-xing, XIA Wen-shui
Food and Fermentation Industries . 2014, (11): 19 -26 .  DOI: 10.13995/j.cnki.11-1802/ts.201411004

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