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  The physics of the mouthfeel of caviar and other fish roe

Vilgis, T. A. (2019). The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science, 19 (2020): 100192. doi:10.1016/j.ijgfs.2019.100192.

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 Creators:
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 2019-12-05
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.ijgfs.2019.100192
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Title: International Journal of Gastronomy and Food Science
Source Genre: Journal
 Creator(s):
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Publ. Info: Amsterdam, Netherlands : Elsevier B.V.
Pages: - Volume / Issue: 19 (2020) Sequence Number: 100192 Start / End Page: - Identifier: ISSN: 1878-450X
CoNE: https://pure.mpg.de/cone/journals/resource/1878-450X