Cite
HARVARD Citation
Ayyash, M. et al. (2022). Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Ayyash, M. et al. (2022). Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].