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Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
Tamm, Alina, Bolumar, Tomas, Bajovic, Bajo, Toepfl, StefanVolume:
36
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.07.010
Date:
August, 2016
File:
PDF, 895 KB
english, 2016