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artigo científico научни чланак 2015年學術文章 tieteellinen artikkeli vetenskaplig artikel 2015年学术文章 مقالة علمية نشرت في 10 نوفمبر 2015 наукова стаття, опублікована в листопаді 2015 articol științific научни чланак 2015年學術文章 artículo científico publicado en 2015 2015 nî lūn-bûn wetenschappelijk artikel vitskapeleg artikkel научна статия scientific article published on 10 November 2015 artikull shkencor 2015 թվականի նոյեմբերի 10-ին հրատարակված գիտական հոդված artikel ilmiah 2015年学术文章 2015년 논문 artigo científico videnskabelig artikel udgivet 10. november 2015 ১০ নভেম্বর ২০১৫-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ επιστημονικό άρθρο 2015年学术文章 teaduslik artikkel 2015年の論文 artykuł naukowy tudományos cikk 2015年學術文章 мақолаи илмӣ wissenschaftlicher Artikel 2015年学术文章 מאמר מדעי article scientific scientific article published on 10 November 2015 2015年学术文章 scienca artikolo artigo científico სამეცნიერო სტატია article científic articolo scientifico naučni članak vedecký článok bài báo khoa học bilimsel makale 2015年學術文章 2015年学术文章 article scientifique научная статья vědecký článek artikulong pang-agham 2015年學術文章 artículu científicu scientific article published on 10 November 2015 บทความทางวิทยาศาสตร์ vitenskapelig artikkel
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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
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