Cite
MLA Citation
Lin Liu et al.. “Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel (Pneumatophorus japonicus).” Journal of food processing and preservation, vol. 45, no. 9, 2021, p. n/a. http://access.bl.uk/ark:/81055/vdc_100140627030.0x000049