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HARVARD Citation
Gharibzahedi, S. et al. (2019). High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food hydrocolloids. pp. 307-320. [Online].
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Gharibzahedi, S. et al. (2019). High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food hydrocolloids. pp. 307-320. [Online].