Cite
HARVARD Citation
Hao, Z. et al. (2016). Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low‐salt fish product. International journal of food science & technology. pp. 2185-2192. [Online].
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Hao, Z. et al. (2016). Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low‐salt fish product. International journal of food science & technology. pp. 2185-2192. [Online].