1、
Development of Processing Technique and Theoretical Research of Cured Fish Products
腌鱼产品加工技术与理论研究进展
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2、
Study on Optimizing the Cured Fish Technology Based on the Response Surface Methodology
基于响应面分析法优化腌鱼工艺研究
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3、
4、
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
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5、
6、
7、
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