Cite
HARVARD Citation
Kim, J. et al. (2021). Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Kim, J. et al. (2021). Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].