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中文
Effects of Extraction Temperature of Chum Salmon (Oncorhynchus keta) Skin Gelatin and Glycerol Content on Its Film-Forming Properties
LIU Yang, XIA Lining, JIA Hui, LI Qi, PAN Jinfeng
FOOD SCIENCE . 2018, (
7
): 236 -242 . DOI: 10.7506/spkx1002-6630-201807035