Cite
HARVARD Citation
Liu, M. et al. (2018). Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain. Lebensmittel-Wissenschaft + Technologie =. pp. 559-567. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Liu, M. et al. (2018). Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain. Lebensmittel-Wissenschaft + Technologie =. pp. 559-567. [Online].