Cite
HARVARD Citation
Binsi, P. et al. (2017). Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets. Journal of texture studies. 48 (3), pp. 258-266. [Online].
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Binsi, P. et al. (2017). Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets. Journal of texture studies. 48 (3), pp. 258-266. [Online].