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http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_23/101021jf072132i/authorship/6
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scienceplus.abes.fr
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Departamento Nutrición, Bromatología y Tecnología de los Alimentos.
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6
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Magnetic Resonance Imaging, Rheological Properties, and Physicochemical Characteristics of Meat Systems with Fibrinogen and Thrombin
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