Cite
HARVARD Citation
Cao, Z. et al. (2022). Effect of high hydrostatic pressure on the quality of red raspberry wine. Journal of food processing and preservation. 46 (9), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Cao, Z. et al. (2022). Effect of high hydrostatic pressure on the quality of red raspberry wine. Journal of food processing and preservation. 46 (9), p. n/a. [Online].