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Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages
Lee, Chang Hoon, Chin, Koo BokLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13969
Date:
November, 2018
File:
PDF, 510 KB
english, 2018