Cite
HARVARD Citation
Zhao, C. et al. (2017). Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology. Journal of food quality. p. . [Online].
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Zhao, C. et al. (2017). Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology. Journal of food quality. p. . [Online].