Cite
HARVARD Citation
Guo, T. et al. (2017). Rheology Study on Low‐Sugar Apple Jam by a New Nonlinear Regression Method of Herschel‐Bulkley Model. Journal of food processing and preservation. 41 (2), p. n/a. [Online].
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Guo, T. et al. (2017). Rheology Study on Low‐Sugar Apple Jam by a New Nonlinear Regression Method of Herschel‐Bulkley Model. Journal of food processing and preservation. 41 (2), p. n/a. [Online].