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Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies by Chuxin Liu, Enqi He, Peitao Fu, Leli He, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Qingwu Shen, Jie Luo, Wei Quan
Published 2024-11-01
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