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[会议论文] 作者：Liming Lu,Shun Ohnuma,Yun-Jung Kim,Tadayuki Nishiumi,
来源：The 4th International Symposium on "Modern Agriculture and 年份：2012
Of all attributes of the eating quality of meat,for consumers,texture is probably the most important.Tenderizing effect ofhigh pressure treatment in combination with sodium hydrogen carbonate (NaHCO3)...
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