Cite
HARVARD Citation
Park, D. et al. (2015). Changes in Salmon (Oncorhynchus keta) Flesh Quality Following Ultra‐High Pressure Treatment and 30 d of Chilled Storage. Journal of food science. 80 (1), pp. M142-M146. [Online].
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Park, D. et al. (2015). Changes in Salmon (Oncorhynchus keta) Flesh Quality Following Ultra‐High Pressure Treatment and 30 d of Chilled Storage. Journal of food science. 80 (1), pp. M142-M146. [Online].