Cite
HARVARD Citation
Zhang, Z. et al. (2023). Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process. International journal of food science & technology. pp. 135-144. [Online].
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Zhang, Z. et al. (2023). Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process. International journal of food science & technology. pp. 135-144. [Online].