Cite
HARVARD Citation
Wang, X. et al. (2018). Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS. Journal of food processing and preservation. 42 (2), p. n/a. [Online].
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Wang, X. et al. (2018). Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS. Journal of food processing and preservation. 42 (2), p. n/a. [Online].