(2014). Effect of brine concentration and curing time on quality attributes of cooked turkey laps.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Effect of Brine Concentration and Curing Time on Quality Attributes of Cooked Turkey Laps. 2014.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Effect of Brine Concentration and Curing Time on Quality Attributes of Cooked Turkey Laps. 2014.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.