FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (3): 21-29.doi: 10.7506/spkx1002-6630-20200103-028
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ZHAI Zhengyan, FAN Xinyi, TAO Ningping
Published:
2021-02-25
CLC Number:
ZHAI Zhengyan, FAN Xinyi, TAO Ningping. Effect of Salt Concentration on the Formation of Micro/Nano Particles in Tuna Head Soup[J]. FOOD SCIENCE, 2021, 42(3): 21-29.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200103-028
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