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CHARACTERISTICS OF SURIMI GEL (KING OYSTER MUSHROOM (PLEUROTUS ERYNGII)AND CUTTLEFISH MEAT PASTE) ON
【机 构】
：
Department of Food Science and Nutrition, Kyungpook University, S.K
【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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