Cite
HARVARD Citation
Sezer, P. et al. (2020). Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). International journal of food science & technology. pp. 1468-1476. [Online].
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Sezer, P. et al. (2020). Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). International journal of food science & technology. pp. 1468-1476. [Online].