Cite
HARVARD Citation
Zhao, W. et al. (2017). Acetic acid pretreatment improves the hardness of cooked potato slices. Food chemistry. pp. 204-210. [Online].
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Zhao, W. et al. (2017). Acetic acid pretreatment improves the hardness of cooked potato slices. Food chemistry. pp. 204-210. [Online].