Cite
HARVARD Citation
Liu, L. et al. (2021). Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel (Pneumatophorus japonicus). Journal of food processing and preservation. 45 (9), p. n/a. [Online].
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Liu, L. et al. (2021). Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel (Pneumatophorus japonicus). Journal of food processing and preservation. 45 (9), p. n/a. [Online].