Cite
HARVARD Citation
Fu, D. et al. (2023). Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy. International journal of food properties. 26 (1), pp. 155-166. [Online].
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Fu, D. et al. (2023). Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy. International journal of food properties. 26 (1), pp. 155-166. [Online].