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中文
Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies
WANG Fangfang, ZHANG Yimin, LUO Xin, LIANG Rongrong, MAO Yanwei
FOOD SCIENCE . 2020, (
11
): 295 -302 . DOI: 10.7506/spkx1002-6630-20190515-164