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中文
Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures
SUN Zekun, XIE Yunfei, YU Hang, YANG Fangwei, YAO Weirong
Food and Fermentation Industries . 2022, (
1
): 146 -152 . DOI: 10.13995/j.cnki.11-1802/ts.027941
