Cite
HARVARD Citation
Meinert, L. et al. (2016). Application of hydrolyzed proteins of animal origin in processed meat. Food science & nutrition. 4 (2), pp. 290-297. [Online].
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Meinert, L. et al. (2016). Application of hydrolyzed proteins of animal origin in processed meat. Food science & nutrition. 4 (2), pp. 290-297. [Online].