Cite
HARVARD Citation
Zhang, H. et al. (2018). Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops. Lebensmittel-Wissenschaft + Technologie =. pp. 470-476. [Online].
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Zhang, H. et al. (2018). Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops. Lebensmittel-Wissenschaft + Technologie =. pp. 470-476. [Online].