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Junxin Lin
Junxin Lin
Dalian Polytechnic University
Chemistry
oil content
Chewiness
Bound water
Mackerel
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Effect of pre-frying on distribution of protons and physicochemical qualities of mackerel.
2021
Journal of the Science of Food and Agriculture
Wei Zhang
Shasha Cheng
Siqi Wang
Kuan Yi
Shan Sun
Junxin Lin
Mingqian Tan
Dongmei Li
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