Cite
HARVARD Citation
Saengsuk, N. et al. (2021). Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain. Food chemistry. p. . [Online].
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Saengsuk, N. et al. (2021). Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain. Food chemistry. p. . [Online].