Cite
HARVARD Citation
Lan, M. et al. (2021). Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Lan, M. et al. (2021). Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].