Cite
HARVARD Citation
Qi, J. et al. (n.d.). Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. International journal of food properties. pp. S2579-S2595. [Online].
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Qi, J. et al. (n.d.). Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. International journal of food properties. pp. S2579-S2595. [Online].