Cite
HARVARD Citation
Weerasinghe, S. et al. (n.d.). Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Protective Solutions of Thermized Cheddar Whey. Journal of food quality. 36 (2), pp. 77-90. [Online].
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Weerasinghe, S. et al. (n.d.). Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Protective Solutions of Thermized Cheddar Whey. Journal of food quality. 36 (2), pp. 77-90. [Online].