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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 | 304 |
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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 | 11 | 7 | 22 | 17 | 1 | 9 | 2 |
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Postprint_1010089.pdf | 221 |
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