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Journal: Foods, 2022
Volume: 11
Number: 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:
by
Yuhai Lin, Ying Wang, Guofeng Jin, Junjie Duan, Yuemei Zhang and Jinxuan Cao
Link:
https://www.mdpi.com/2304-8158/11/12/1772
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