Cite
HARVARD Citation
Yang, F. et al. (2019). The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food chemistry. p. . [Online].
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Yang, F. et al. (2019). The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food chemistry. p. . [Online].