Cite
HARVARD Citation
Scholliers, J. et al. (2020). Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio. Food research international. p. . [Online].
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Scholliers, J. et al. (2020). Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio. Food research international. p. . [Online].