Cite
HARVARD Citation
Bohrer, B. et al. (2023). Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. Meat science. p. . [Online].
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Bohrer, B. et al. (2023). Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. Meat science. p. . [Online].