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The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham | 200 |
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The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham | 0 | 2 | 1 | 11 | 2 | 2 | 0 |
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Postprint_1010089.pdf | 147 |
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