Cite
HARVARD Citation
Li, X. et al. (2018). Fishy Odor and TMA Content Levels in Duck Egg Yolks. Journal of food science. 83 (1), pp. 39-45. [Online].
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Li, X. et al. (2018). Fishy Odor and TMA Content Levels in Duck Egg Yolks. Journal of food science. 83 (1), pp. 39-45. [Online].