Cite
HARVARD Citation
Yuan, L. et al. (2019). Research on the high hydrostatic pressure and microwave combined inactivation process and the application to boiled bamboo shoots. Journal of food safety. 39 (2), p. n/a. [Online].
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Yuan, L. et al. (2019). Research on the high hydrostatic pressure and microwave combined inactivation process and the application to boiled bamboo shoots. Journal of food safety. 39 (2), p. n/a. [Online].