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中文
A Low-Field Nuclear Magnetic Resonance (LF-NMR) Study of Effect of High Pressure Processing on the Characteristics of Emulsion Type Sausages
YANG Hui-juan, HAN Min-yi, ZOU Yu-feng, XU Xing-lian, ZHOU Guang-hong
FOOD SCIENCE . 2014, (
17
): 53 -57 . DOI: 10.7506/spkx1002-6630-201417011