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HARVARD Citation
Grassi, S. et al. (2018). An exploratory study for the technological classification of egg white powders based on infrared spectroscopy. Lebensmittel-Wissenschaft + Technologie =. pp. 469-475. [Online].
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Grassi, S. et al. (2018). An exploratory study for the technological classification of egg white powders based on infrared spectroscopy. Lebensmittel-Wissenschaft + Technologie =. pp. 469-475. [Online].