Cite
HARVARD Citation
Hao, G. et al. (2022). Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor. Journal of food processing and preservation. 46 (7), p. n/a. [Online].
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Hao, G. et al. (2022). Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor. Journal of food processing and preservation. 46 (7), p. n/a. [Online].