Cite
HARVARD Citation
Deng, S. et al. (2020). Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP. Food science & nutrition. 8 (3), pp. 1596-1602. [Online].
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Deng, S. et al. (2020). Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP. Food science & nutrition. 8 (3), pp. 1596-1602. [Online].