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HARVARD Citation
Alonso, P. et al. (2021). Rheological characterisation of yolk‐based gels and Staphylococcus growth. International journal of food science & technology. pp. 1741-1749. [Online].
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Alonso, P. et al. (2021). Rheological characterisation of yolk‐based gels and Staphylococcus growth. International journal of food science & technology. pp. 1741-1749. [Online].