Cite
HARVARD Citation
Sanches, M. et al. (2021). Technological and diffusion properties in the wet salting of beef assisted by ultrasound. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Sanches, M. et al. (2021). Technological and diffusion properties in the wet salting of beef assisted by ultrasound. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].