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CHANGES OF MYOFIBRILS IN THE TRADITIONAL PROCESS OF THE YANPI AND THE PROPERTIES OF ATPASE OF PORK S
【机 构】
：
Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, CHINA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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