Cite
HARVARD Citation
Farouk, M. et al. (2019). Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. Journal of food quality. p. . [Online].
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Farouk, M. et al. (2019). Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. Journal of food quality. p. . [Online].