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APA Citation
Li, R., Cai, L., Gao, T., Li, C., Zhou, G., & Ye, K. (2020). comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage. Lebensmittel-Wissenschaft + Technologie =, 130, . http://access.bl.uk/ark:/81055/vdc_100105276931.0x00005d