Cite
HARVARD Citation
Xu, C. et al. (2016). Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots. International journal of food properties. 19 (6), pp. 1413-1424. [Online].
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Xu, C. et al. (2016). Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots. International journal of food properties. 19 (6), pp. 1413-1424. [Online].