Cite
HARVARD Citation
Guo, Z. et al. (2018). An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling. International journal of food science & technology. pp. 2748-2753. [Online].
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Guo, Z. et al. (2018). An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling. International journal of food science & technology. pp. 2748-2753. [Online].