Cite
HARVARD Citation
Jin, R. et al. (2018). Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi. International journal of food science & technology. pp. 2045-2053. [Online].
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Jin, R. et al. (2018). Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi. International journal of food science & technology. pp. 2045-2053. [Online].