Cite
MLA Citation
Youn-Kyung Ham et al.. “Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage.” Lebensmittel-Wissenschaft + Technologie =, vol. 118, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100098056325.0x000058