Cite
HARVARD Citation
Shao, L. et al. (2021). Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage. Trends in food science & technology. pp. 822-832. [Online].
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Shao, L. et al. (2021). Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage. Trends in food science & technology. pp. 822-832. [Online].