Cite
HARVARD Citation
Zhang, Y. et al. (2019). Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Comprehensive reviews in food science and food safety. 18 (6), pp. 1676-1704. [Online].
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Zhang, Y. et al. (2019). Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Comprehensive reviews in food science and food safety. 18 (6), pp. 1676-1704. [Online].