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Updated: Jul 27, 2026

Multi-Scale Modification of Metallic Implants With Pore Gradients, Polyelectrolytes and Their Indirect Monitoring In vivo
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肉乳片的纹理恢复与意大利面肉肌病,使用两个酸盐凝系统

Chaoyue Wang1, Leonardo Susta2, Shai Barbut1

  • 1Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada.

Gels (Basel, Switzerland)
|January 26, 2024
PubMed
概括

酸盐添加剂改善了意大利面的肉质,减少了损失,增加了坚硬度. 盐与特定的酸盐系统 (B) 相结合,有效地模仿了正常的肉质地.

关键词:
酸的凝是一种酸盐.肉肉类肉类肉类肉类肉类肉类肉骨髓病变是一种神经病变.意大利面 肉 肉质地改进 质地改进

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