Cite
HARVARD Citation
Hai, D. et al. (2021). Effects of different modified atmosphere treatments on lipid oxidation in spiced beef at different storage temperatures. Food science & nutrition. 9 (3), pp. 1422-1431. [Online].
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Hai, D. et al. (2021). Effects of different modified atmosphere treatments on lipid oxidation in spiced beef at different storage temperatures. Food science & nutrition. 9 (3), pp. 1422-1431. [Online].