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Journal: Foods, 2024
Volume: 13
Number: 3264

Article: Changes in Texture and Collagen Properties of Pork Skin during Salt–Enzyme–Alkali Tenderization Treatment
Authors: by Qiang Zou, Yuyou Chen, Yudie Liu, Linghui Luo, Yuhan Zheng, Guilian Ran and Dayu Liu
Link: https://www.mdpi.com/2304-8158/13/20/3264

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