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APA Citation
Glorieux, S., Steen, L., De Brabanter, J., Foubert, I., & Fraeye, I. (2018). effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters. Journal of food science, 83(6), 1596–1604. http://access.bl.uk/ark:/81055/vdc_100066435526.0x000058