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Chuanhai Tu

1PUBLICATIONS

1CO-AUTHORS

Food packaging, preservation and processing

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|Dec 11, 2022

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage.

Yuexiang Zhan, Chuanhai Tu, Huili Jiang

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Soottawat Benjakul

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