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尹涛
2023-05-11 04:22
  • 尹涛
  • 尹涛 - 讲师-华中农业大学-食品科学技术学院-个人资料

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1. Physicochemical properties of nano fish bone prepared by wet media milling LWT-FOOD SCIENCE AND TECHNOLOGY 2015.07
2. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates FOOD CHEMISTRY 2015.04
3. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates Food Chemistry, v 180, p 42-47, August 1, 2015 2015.01

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