Cite
MLA Citation
Chengxing Lin et al.. “Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish.” Journal of aquatic food product technology, vol. 30, no. 8, 2021, pp. 916–931. http://access.bl.uk/ark:/81055/vdc_100142331105.0x000035