Publication | Closed Access
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
105
Citations
59
References
2019
Year
Harbin Dry SausageFood AnalysisFood MicrobiologyNacl SubstitutesMicrobiologyFood ProcessingSensory CharacteristicsFood QualityMeat QualityFood TechnologyFood SafetyHealth Sciences
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