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Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt
C.M. Crehan, D.J. Troy, D.J. BuckleyVolume:
55
Year:
2000
Language:
english
DOI:
10.1016/s0309-1740(99)00134-5
File:
PDF, 115 KB
english, 2000