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Food Chemistry 2019 / 10

The application of pulsed electric field as a sodium reducing strategy for meat products

Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125622
Date:
October, 2019
File:
PDF, 492 KB
2019
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