Cite
HARVARD Citation
Lin, C. et al. (2021). Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish. Journal of aquatic food product technology. 30 (8), pp. 916-931. [Online].
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Lin, C. et al. (2021). Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish. Journal of aquatic food product technology. 30 (8), pp. 916-931. [Online].