Cite
HARVARD Citation
He, D. et al. (n.d.). Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters. Poultry science. pp. 2670-2678. [Online].
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He, D. et al. (n.d.). Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters. Poultry science. pp. 2670-2678. [Online].