Cite
HARVARD Citation
Sansawat, T. et al. (n.d.). Quality and sensory characteristics of low-fat hamburger patty prepared with wheat-based protein (WP). Meat science. pp. 118-119. [Online].
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Sansawat, T. et al. (n.d.). Quality and sensory characteristics of low-fat hamburger patty prepared with wheat-based protein (WP). Meat science. pp. 118-119. [Online].