ArticleFood science of animal resources2026
Physicochemical properties of 3D bio-ink prepared with beef, pork, and fish gelatin.
Kyu-Min Kang et al.PubMed ↗Full text ↗Publisher ↗
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ArticleFood science of animal resources2026
Kyu-Min Kang et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.