Cite
HARVARD Citation
Rizo, A. et al. (2016). Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. Lebensmittel-Wissenschaft + Technologie =. pp. 546-553. [Online].
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Rizo, A. et al. (2016). Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. Lebensmittel-Wissenschaft + Technologie =. pp. 546-553. [Online].