Cite
HARVARD Citation
Zhang, Z. et al. (2017). The Rheological Properties and Structural Changes of Abalone Meat with Different Drying Methods. Journal of aquatic food product technology. 26 (2), pp. 205-214. [Online].
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Zhang, Z. et al. (2017). The Rheological Properties and Structural Changes of Abalone Meat with Different Drying Methods. Journal of aquatic food product technology. 26 (2), pp. 205-214. [Online].