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张慢

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副高级  
Supervisor of Master's Candidates  

Paper Publications

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

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Affiliation of Author(s):食品科学与工程学院

Journal:FOODS

Co-author:付存存,陈梦飞

First Author:Zhang Man

Correspondence Author:金昌海

Volume:12(18)

ISSN No.:2304-8158

Translation or Not:no

Date of Publication:2023-01-01

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