Cite
HARVARD Citation
Zeng, H. et al. (2016). Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. Lebensmittel-Wissenschaft + Technologie =. pp. 425-431. [Online].
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Zeng, H. et al. (2016). Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. Lebensmittel-Wissenschaft + Technologie =. pp. 425-431. [Online].