Cite
HARVARD Citation
Li, R. et al. (2020). Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, R. et al. (2020). Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].