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Journal: FoodsVolume: 11Number: 3928
Article: Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage
- Authors:
- Yuexiang Zhan1,2,
- Chuanhai Tu1,2,* and
- Huili Jiang1,2
- et al.
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