Cite
HARVARD Citation
Feng, X. et al. (n.d.). Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat science. pp. 285-291. [Online].
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Feng, X. et al. (n.d.). Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat science. pp. 285-291. [Online].