Cite
HARVARD Citation
Singh, C. et al. (2016). Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation. Lebensmittel-Wissenschaft + Technologie =. pp. 62-69. [Online].
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Singh, C. et al. (2016). Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation. Lebensmittel-Wissenschaft + Technologie =. pp. 62-69. [Online].