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[求助]
各位大神帮忙翻译一下这句话
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response surface methodology was used to analyze the effect of milk proteins and 2:1 k:l-carrageenans on cooking loss(CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. 发自小木虫Android客户端 |
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