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Optimizing Acetic Acid Pretreatment and Pickling Duration to Reduce Cholesterol, Trimethylamine, and Malondialdehyde While Enhancing Physicochemical Quality of Pidan Duck Eggs

Crossref DOI link: https://doi.org/10.30574/wjbphs.2025.24.3.1035

Published Online: 2025-12-31

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