Cite
HARVARD Citation
Hilbig, J. et al. (2020). Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings. Food research international. p. . [Online].
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Hilbig, J. et al. (2020). Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings. Food research international. p. . [Online].