Cite
HARVARD Citation
Maksimenko, A. et al. (2019). Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels. High pressure research. 39 (2), pp. 385-397. [Online].
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Maksimenko, A. et al. (2019). Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels. High pressure research. 39 (2), pp. 385-397. [Online].