Cite
HARVARD Citation
Zhou, Y. et al. (n.d.). Effects of Ultra‐High Pressure Tenderizing Treatment on the Quality Characteristics of Venison. Journal of food process engineering. 39 (2), pp. 196-203. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zhou, Y. et al. (n.d.). Effects of Ultra‐High Pressure Tenderizing Treatment on the Quality Characteristics of Venison. Journal of food process engineering. 39 (2), pp. 196-203. [Online].