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陈丹

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中级  
Supervisor of Master's Candidates  

Paper Publications

Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat

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Affiliation of Author(s):食品科学与工程学院

Journal:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Co-author:白茹玉,用慧敏,宗帅,金昌海

First Author:chendan

Correspondence Author:刘俊

Volume:214

Page Number:685-696

ISSN No.:0141-8130

Translation or Not:no

Date of Publication:2022-01-01

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