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Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon
Gan, Xiao, Zhao, Ling, Li, Jungang, Tu, Juncai, Wang, ZhaomingVolume:
93
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2020.103605
Date:
February, 2021
File:
PDF, 3.99 MB
2021