Cite
HARVARD Citation
Wang, X. et al. (n.d.). Evaluation of Key Factors Influencing Histamine Formation and Accumulation in Fermented Sausages. Journal of food safety. 35 (3), pp. 395-402. [Online].
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Wang, X. et al. (n.d.). Evaluation of Key Factors Influencing Histamine Formation and Accumulation in Fermented Sausages. Journal of food safety. 35 (3), pp. 395-402. [Online].