Cite
HARVARD Citation
Piochi, M. et al. (2023). Effects of different woods in barbecuing: Consumers' sensory perception and liking of grilled chicken meat. Food research international. p. . [Online].
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Piochi, M. et al. (2023). Effects of different woods in barbecuing: Consumers' sensory perception and liking of grilled chicken meat. Food research international. p. . [Online].