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张慢

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副高级  
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 GASTRONOMY AND FOOD SCIENCE

Co-author:陈梦飞,方帆,付存存,邢苏徽,千春录,金昌海,刘俊

First Author:Zhang Man

Volume:29

ISSN No.:1878-450X

Translation or Not:no

Date of Publication:2022-01-01

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