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HARVARD Citation
Liang, X. et al. (n.d.). Synergistic effect of protease and cranberry powder to enhance the quality characteristics of fried beef meatballs. Food bioengineering. 2 (1), pp. 64-74. [Online].
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Liang, X. et al. (n.d.). Synergistic effect of protease and cranberry powder to enhance the quality characteristics of fried beef meatballs. Food bioengineering. 2 (1), pp. 64-74. [Online].