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                                       Details for article 5 of 13 found articles
 
 
  Effects of lubrication and sample dimensions on compression property of fish–meat gels
 
 
Title: Effects of lubrication and sample dimensions on compression property of fish–meat gels
Author: Kong, Chang-Suk
Appeared in: Food research international
Paging: Volume 38 (2005) nr. 6 pages 7 p.
Year: 2005
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 5 of 13 found articles
 
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