Study on quality characteristics of crab meat products of Ovalipes punctatus by intelligent sensory analysis combined with traditional sensory evaluation(智能感官分析技术结合传统感官评价对细点圆趾蟹蟹肉制品... Autor XUDan(许丹), ZHUJian(朱剑), CHENYu(陈瑜), GUJie(顾捷), MAJianfeng(马剑锋), ZHANGXiaojun(张小军)

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