Cite
HARVARD Citation
Zeng, X. et al. (2016). Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. International journal of food science & technology. pp. 1774-1786. [Online].
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Zeng, X. et al. (2016). Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. International journal of food science & technology. pp. 1774-1786. [Online].