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Authors: Mi Tang
Journal Article
Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post-mortem storage and cooking Free
International Journal of Food Science and Technology, Volume 55, Issue 4, April 2020, Pages 1617–1628, https://doi.org/10.1111/ijfs.14421
Published: 03 November 2019
