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A predictive modelling study for using high hydrostatic pressure, a food processing technology, for protein extraction

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2016.01.01

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000386627900029&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/9527

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