Citation: | DONG Yangyang, Aygul ALIM, ZHANG Tingting, et al. Changes of Quality Characteristics of Boiled Mutton During Low Temperature Storage[J]. Science and Technology of Food Industry, 2022, 43(6): 335−341. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070378. |
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