Cite
HARVARD Citation
Pintado, T. et al. (n.d.). Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. Food science and technology international. pp. 132-145. [Online].
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Pintado, T. et al. (n.d.). Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. Food science and technology international. pp. 132-145. [Online].