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    Effect of Sous Vide Technology on Quality and Volatile Compounds in Peeled Deveined Tail-on Shrimp

    Effect of Sous Vide Technology on Quality and Volatile Compounds in Peeled Deveined Tail-on Shrimp by Tianhong LIAO, Chenyan ZHANG, Hongwu JI, Di ZHANG, Ming CHEN, Shucheng LIU

    Published 2025-07-01
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