Cite
HARVARD Citation
Chen, X. et al. (2022). Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat science. p. . [Online].
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Chen, X. et al. (2022). Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat science. p. . [Online].