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Q47958328-62411783-7B5E-4E34-AA7F-26F517EC4CE8
Q47958328-62411783-7B5E-4E34-AA7F-26F517EC4CE8
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http://www.wikidata.org/entity/statement/Q47958328-62411783-7B5E-4E34-AA7F-26F517EC4CE8
Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
P2860
Q47958328-62411783-7B5E-4E34-AA7F-26F517EC4CE8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47958328-62411783-7B5E-4E34-AA7F-26F517EC4CE8
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wasDerivedFrom
d3f7bf994c86e5cd8f61732a71d5270533a3f435
P2860
Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage