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Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky by Yamin Pei, Xingyue Guo, Xionghui Shu, Yahong Han, Yahong Han, Yahong Han, Youwei Ai, Youwei Ai, Youwei Ai, Youwei Ai, Hongxun Wang, Wenfu Hou, Wenfu Hou, Wenfu Hou, Wenfu Hou
Published 2024-02-01
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