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Li-Hong Ge
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Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing
by
De-Yang Li
,
Ying Huang
,
Ke-Xin Wang
,
Xiu-Ping Dong
,
Da Yu
,
Li
-
Hong
Ge
,
Da-Yong Zhou
,
Chen-Xu Yu
Published in
International Journal of Food Properties
(2018)
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Related Subjects
Food processing and manufacture
Microstructure
NMR T2 relaxation
Nutrition. Foods and food supply
PCA
Salt
TP368-456
TX341-641
Texture
Turbot
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