Cite
HARVARD Citation
Khong, N. et al. (2016). Nutritional composition and total collagen content of three commercially important edible jellyfish. Food chemistry. pp. 953-960. [Online].
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Khong, N. et al. (2016). Nutritional composition and total collagen content of three commercially important edible jellyfish. Food chemistry. pp. 953-960. [Online].