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Journal: FoodsVolume: 11Number: 1772
Article: The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers
  • Authors:
  • Yuhai Lin1,2,
  • Ying Wang2 and
  • Guofeng Jin2
  • et al.
Link: https://www.mdpi.com/2304-8158/11/12/1772

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