Cite
HARVARD Citation
Lin, C. et al. (n.d.). Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. Lebensmittel-Wissenschaft + Technologie =. 60 (1), pp. 29-35. [Online].
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Lin, C. et al. (n.d.). Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. Lebensmittel-Wissenschaft + Technologie =. 60 (1), pp. 29-35. [Online].