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中文
Meat Research
1996
,
Vol. 10
Issue (1)
: 29-31
DOI
: 10.7506/rlyj1001-8123-199601010
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Received:
25 December 2017
PACS:
TS251.65
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199601010
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https://www.rlyj.net.cn/EN/Y1996/V10/I1/29
[1]
ZHOU Yuhang, LU Lai, LU Sufang, AI Mingyan, TIAN Mingwei, LEI Yuelei, JIA Dan.
Multivariate Statistical Analysis of the Evolution Patterns of Physicochemical Properties of Tea-Flavored Fish during Key Processing Stages
[J]. Meat Research, 2026, 40(6): 1-9.
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1996, Vol. 10 Issue (1): 29-31 DOI: 10.7506/rlyj1001-8123-199601010
