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中文
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
FOOD SCIENCE . 2019, (
13
): 312 -319 . DOI: 10.7506/spkx1002-6630-20180521-303