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HARVARD Citation
Zhao, W. et al. (2017). Effects of lipid, PET/PE and PA/PE with high-pressure processing. International journal of food properties. 20 (4), pp. 801-809. [Online].
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Zhao, W. et al. (2017). Effects of lipid, PET/PE and PA/PE with high-pressure processing. International journal of food properties. 20 (4), pp. 801-809. [Online].