Cite
MLA Citation
Sebastián Pizarro-Oteíza et al.. “Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas).” Innovative food science & emerging technologies, vol. 65, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100106944235.0x00001a