Cite
HARVARD Citation
Jiang, S. et al. (2023). Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods. Food chemistry. p. . [Online].
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Jiang, S. et al. (2023). Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods. Food chemistry. p. . [Online].