Salt reduction in cured meat products: A review on strategies and mechanisms

已完结 20 由 Grey 发布于 2025/9/29 14:43:10

DOI:10.26599/fshw.2024.9250056
作者：Qi Chen, Jinxuan Cao, Wenhai She, Weidong Bai, Xiaofang Zeng, Hao Dong
文献类型：期刊论文
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