Cite
HARVARD Citation
Gao, T. et al. (n.d.). Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. Journal of the science of food and agriculture. pp. 2494-2500. [Online].
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Gao, T. et al. (n.d.). Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. Journal of the science of food and agriculture. pp. 2494-2500. [Online].