Cite
HARVARD Citation
McDermott, A. et al. (2018). The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. Lebensmittel-Wissenschaft + Technologie =. pp. 141-147. [Online].
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McDermott, A. et al. (2018). The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. Lebensmittel-Wissenschaft + Technologie =. pp. 141-147. [Online].