Cite
HARVARD Citation
Eom, S. et al. (2018). Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers. Journal of texture studies. 49 (4), pp. 404-414. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Eom, S. et al. (2018). Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers. Journal of texture studies. 49 (4), pp. 404-414. [Online].