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Effect of the method of formation of the chemically linked network on the properties of gelatin gels

✍ Scribed by L.Z. Rogovina; V.G. Vasil'ev; N.I. Malkis; G.L. Slonimskii; Ye.F. Titova; Ye.M. Belavtseva

No coin nor oath required. For personal study only.

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