A STUDY OF THE RHEOLOGICAL PROPERTIES OF SOME OF THE GELS COMMONLY USED IN THE PHARMACEUTICAL, FOOD AND COSMETIC INDUSTRIES AND THEIR INFLUENCE ON MICROBIAL GROWTH | Zendy

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A STUDY OF THE RHEOLOGICAL PROPERTIES OF SOME OF THE GELS COMMONLY USED IN THE PHARMACEUTICAL, FOOD AND COSMETIC INDUSTRIES AND THEIR INFLUENCE ON MICROBIAL GROWTH

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