Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels

已取消 10 由刘才华发布于 2024/12/11 14:39:13

DOI: 10.1016/j.meatsci.2024.109453
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.meatsci.2024.109453

Elsevier

Abstract：Magnetic field combined with calcium chloride (CaCl2,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of

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