Publication | Closed Access
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
185
Citations
67
References
2019
Year
Food ChemistryNutritionHarbin Dry SausageAnimal NutritionFood AnalysisFlavor DevelopmentNacl SubstitutesFood ProcessingMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences
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