Citation: | GAO Yu, BI Baoliang, JIA Dan, HU Qing, WANG Xiaowen. Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin[J]. Science and Technology of Food Industry, 2021, 42(3): 1-5,12. DOI: 10.13386/j.issn1002-0306.2020030335 |
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