Cite
HARVARD Citation
Gouriou, B. et al. (2017). Analysis of the variability of food texture properties: Application to the fracturability of dry pet food. Journal of texture studies. 48 (6), pp. 586-596. [Online].
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Gouriou, B. et al. (2017). Analysis of the variability of food texture properties: Application to the fracturability of dry pet food. Journal of texture studies. 48 (6), pp. 586-596. [Online].