دورية أكاديمية
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
| العنوان: | Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei |
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| المؤلفون: | Zhang, Caiyu, Shi, Renli, Liu, Weihua, Xu, Zhiyue, Mi, Si, Sang, Yaxin, Yu, Wenlong, Wang, Xianghong |
| المصدر: | In Food Chemistry 16 April 2024 438 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2023.138003 |