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HARVARD Citation
Chen, A. et al. (2016). Quantitative evaluation and prediction for preservation quality of cold shocked cucumber based on entropy. Innovative food science & emerging technologies. pp. 58-66. [Online].
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Chen, A. et al. (2016). Quantitative evaluation and prediction for preservation quality of cold shocked cucumber based on entropy. Innovative food science & emerging technologies. pp. 58-66. [Online].