Cite
HARVARD Citation
Jo, Y. et al. (2018). Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage. Innovative food science & emerging technologies. pp. 101-109. [Online].
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Jo, Y. et al. (2018). Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage. Innovative food science & emerging technologies. pp. 101-109. [Online].