Cite
HARVARD Citation
Qu, C. et al. (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. Journal of food science. 85 (6), pp. 1651-1660. [Online].
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Qu, C. et al. (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. Journal of food science. 85 (6), pp. 1651-1660. [Online].