Cite
HARVARD Citation
Yang, J. et al. (2022). The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. Food research international. p. . [Online].
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Yang, J. et al. (2022). The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. Food research international. p. . [Online].