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Keyword [Minced mutton]
Result: 1 - 3 | Page: 1 of 1
1.
Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Restructured Mutton Products
2.
Forming Factors Of Minced Mutton Gel Induced By Dense Phase CO2 And The Primary Investigation Of Its Mechanism
3.
Research On Restructured Processing And Color Protection Of Minced Chilled Mutton
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