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Journal: Foods, 2022
Volume: 11
Number: 3546
Article:
Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
Authors:
by
Shuyi You, Shuqi Yang, Lanxin Li, Baodong Zheng, Yi Zhang and Hongliang Zeng
Link:
https://www.mdpi.com/2304-8158/11/22/3546
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