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| Quality evaluation of chicken liver pâté affected by algal hydrocolloids addition: A textural and rheological approach | 190 |
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| February 2025 | March 2025 | April 2025 | May 2025 | June 2025 | July 2025 | August 2025 | |
|---|---|---|---|---|---|---|---|
| Quality evaluation of chicken liver pâté affected by algal hydrocolloids addition: A textural and rheological approach | 6 | 8 | 2 | 7 | 5 | 149 | 2 |
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| Fulltext_1012145.pdf | 140 |
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