Cite
HARVARD Citation
Lee, J. et al. (2017). Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization. Radiation physics and chemistry. pp. 19-26. [Online].
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Lee, J. et al. (2017). Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization. Radiation physics and chemistry. pp. 19-26. [Online].