Cite
HARVARD Citation
Marchetti, L. et al. (2017). Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability. Food structure. pp. 52-59. [Online].
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Marchetti, L. et al. (2017). Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability. Food structure. pp. 52-59. [Online].