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Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C

Crossref DOI link: https://doi.org/10.1007/s11694-022-01783-7

Published Online: 2023-01-05

Published Print: 2023-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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