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Journal: Foods, 2025
Volume: 14
Number: 834

Article: The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage
Authors: by Kaiyong Yao, Jie Cai, Daodong Pan, Bindan Chen, Jinghui Fan, Daxi Ren and Yingping Xiao
Link: https://www.mdpi.com/2304-8158/14/5/834

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