Cite
HARVARD Citation
Ren, W. et al. (2021). Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage. Food science & nutrition. 9 (12), pp. 6653-6661. [Online].
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Ren, W. et al. (2021). Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage. Food science & nutrition. 9 (12), pp. 6653-6661. [Online].