Cite
HARVARD Citation
Zhao, C. et al. (2018). Optimization of pork jerky fermentation with Lactobacillus bulgaricus. Journal of food safety. 38 (1), p. n/a. [Online].
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Zhao, C. et al. (2018). Optimization of pork jerky fermentation with Lactobacillus bulgaricus. Journal of food safety. 38 (1), p. n/a. [Online].