介质阻挡放电低温等离子体处理对宰后羊肉色泽和氧化稳定性的影响
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Effect of Dielectric Barrier Discharge-Cold Plasma Treatment on Postmortem Color and Oxidative Stability of Mutton
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食品科学
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2024, (13): 190
-197
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DOI: 10.7506/spkx1002-6630-20231127-224