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[1] L. T. Lim, Y. Mine and A. Tung, “Barrier and Tensile Pro- perties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content,” Journal of Food Science, Vol. 64, No. 4, 1999, pp. 616-622. doi:10.1111/j.1365-2621.1999.tb15096.x

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