Cite
HARVARD Citation
Zeng, S. et al. (2020). Investigation on the Contents of Acrylamide in Baked and Fried foods. IOP conference series. 512 (1), p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zeng, S. et al. (2020). Investigation on the Contents of Acrylamide in Baked and Fried foods. IOP conference series. 512 (1), p. . [Online].