Cite
HARVARD Citation
Liu, J. et al. (2016). Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology. Journal of aquatic food product technology. 25 (2), pp. 169-176. [Online].
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Liu, J. et al. (2016). Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology. Journal of aquatic food product technology. 25 (2), pp. 169-176. [Online].