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FOOD SCIENCE  2019, Vol. 40 Issue (13): 312-319    DOI: 10.7506/spkx1002-6630-20180521-303
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Mechanisms through Which High-Pressure Treatment Reduces the Use of Salt in Low-Salt Meat Products and Its Application in Quality Improvement: A Review
HAN Ge, QIN Zeyu, ZHANG Huan, KONG Baohua
School of Food Science, Northeast Agricultural University, Harbin 150030, China
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