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Keyword [fried fish]
Result: 1 - 3 | Page: 1 of 1
1.
Studies On Performance Of CS/HL Films And Applications In The Fried Fish Storage
2.
Changes In Degradation Of Fatty Acid,and Flavor Component During The Processing Of Shanghai Fried Fish
3.
Research On Using Of Egg Yolk Phospholipids To Boost The Aroma For Fish And Chips
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