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Y. Jin, Deng, Y., Yue, J., Zhao, Y., Yu, W., Liu, Z., and Huang, H.,
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J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.
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“Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”,
J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.