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APA Citation
Sezer, P., Okur, I., Oztop, M. H., & Alpas, H. (2020). improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). International journal of food science & technology, 55, 1468–1476. http://access.bl.uk/ark:/81055/vdc_100102676274.0x000032