Cite
HARVARD Citation
Han, J. et al. (2021). Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage. Food research international. p. . [Online].
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Han, J. et al. (2021). Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage. Food research international. p. . [Online].