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This page is a summary of: Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology, November 2020, AcademicPres (EAP) Publishing House,
DOI: 10.15835/buasvmcn-fst:2020.0010.
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