Cite
APA Citation
Li, F., Wu, S., & Xu, B. (2021). preservation of stewed beef chunks by using ϵ-polylysine and tea polyphenols. Lebensmittel-Wissenschaft + Technologie =, 147, . http://access.bl.uk/ark:/81055/vdc_100133385386.0x00005b
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Li, F., Wu, S., & Xu, B. (2021). preservation of stewed beef chunks by using ϵ-polylysine and tea polyphenols. Lebensmittel-Wissenschaft + Technologie =, 147, . http://access.bl.uk/ark:/81055/vdc_100133385386.0x00005b