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Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis

✍ Scribed by P. Montero; M. Pérez-Mateos


Book ID
105901387
Publisher
Springer
Year
2001
Tongue
English
Weight
49 KB
Volume
213
Category
Article
ISSN
0044-3026

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