Cite
HARVARD Citation
Chung, W. et al. (2021). The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata). Food control. p. . [Online].
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Chung, W. et al. (2021). The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata). Food control. p. . [Online].