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HARVARD Citation
Felix, M. et al. (2017). Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions. Food hydrocolloids. pp. 372-380. [Online].
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Felix, M. et al. (2017). Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions. Food hydrocolloids. pp. 372-380. [Online].