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Journal: FoodsVolume: 12Number: 1386
Article: Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef
- Authors:
- Xiaoli Pu1,
- Jinggang Ruan1 and
- Zhicheng Wu1
- et al.
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