Cite
HARVARD Citation
Zheng, H. et al. (2015). High pressure/thermal combinations on texture and water holding capacity of chicken batters. Innovative food science & emerging technologies. pp. 8-14. [Online].
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Zheng, H. et al. (2015). High pressure/thermal combinations on texture and water holding capacity of chicken batters. Innovative food science & emerging technologies. pp. 8-14. [Online].