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Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos.
J Food Sci. 2014 May;79(5):C786-94. doi: 10.1111/1750-3841.12446. Epub 2014 Apr 2.
J Food Sci. 2014.
PMID: 24697776
Development of satiating and palatable high-protein meat products by using experimental design in food technology.
Sivertsen HK, Ueland O, Westad F.
Sivertsen HK, et al.
Food Nutr Res. 2010 Nov 25;54. doi: 10.3402/fnr.v54i0.5114.
Food Nutr Res. 2010.
PMID: 21116345
Free PMC article.
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