Cite
HARVARD Citation
Wakamatsu, J. et al. (2020). Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat science. p. . [Online].
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Wakamatsu, J. et al. (2020). Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat science. p. . [Online].