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HARVARD Citation
Klug, T. et al. (2017). Improving quality of an innovative pea puree by high hydrostatic pressure. Journal of the science of food and agriculture. pp. 4362-4369. [Online].
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Klug, T. et al. (2017). Improving quality of an innovative pea puree by high hydrostatic pressure. Journal of the science of food and agriculture. pp. 4362-4369. [Online].