Cite
HARVARD Citation
Gedikoglu, A. et al. (n.d.). Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy. Meat science. pp. 151-. [Online].
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Gedikoglu, A. et al. (n.d.). Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy. Meat science. pp. 151-. [Online].