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ASJ.12971
ASJ.12971
http://dx.doi.org/10.1111/ASJ.12971
Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix.
P356
Q47215065-414BCA9C-2C0D-4BA9-9535-6165EACDDA1D
P356
ASJ.12971
http://dx.doi.org/10.1111/ASJ.12971