Cite
HARVARD Citation
Liu, J. et al. (2023). Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef. Innovative food science & emerging technologies. p. . [Online].
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Liu, J. et al. (2023). Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef. Innovative food science & emerging technologies. p. . [Online].