Cite
HARVARD Citation
Dong, K. et al. (2021). Effect of high‐pressure treatment on the quality of prepared chicken breast. International journal of food science & technology. pp. 1597-1607. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Dong, K. et al. (2021). Effect of high‐pressure treatment on the quality of prepared chicken breast. International journal of food science & technology. pp. 1597-1607. [Online].