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Journal: Foods, 2025
Volume: 14
Number: 2144
Article:
The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi
Authors:
by
Yefan Wang, Zisheng Zhai, Xinchi Yu and Deyang Li
Link:
https://www.mdpi.com/2304-8158/14/12/2144
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