首页|Correction: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability

Correction: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability

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原文链接
  • NETL
  • NSTL
  • Springer Nature

Hanife Aydan Yatmaz

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Akdeniz University

2025

10.1007/s11483-025-09958-7

Food biophysics

Food biophysics

SCI
ISSN：1557-1858
年,卷(期)：2025.20(2)
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