Cite
HARVARD Citation
Hsueh, C. et al. (2017). Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets. Lebensmittel-Wissenschaft + Technologie =. pp. 93-98. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Hsueh, C. et al. (2017). Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets. Lebensmittel-Wissenschaft + Technologie =. pp. 93-98. [Online].