Cite
HARVARD Citation
Li, Y. et al. (2023). Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models. Food hydrocolloids. p. . [Online].
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Li, Y. et al. (2023). Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models. Food hydrocolloids. p. . [Online].