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Gomez-Guillen, M.C., Hurtado, J.L. and Montero, P. (2002) Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid Muscle. Journal of Food Science, 67, 2491-2496.
https://doi.org/10.1111/j.1365-2621.2002.tb08764.x

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