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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 | 251 |
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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 | 3 | 9 | 2 | 9 | 8 | 11 | 5 |
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Postprint_1010089.pdf | 204 |
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