Cite
HARVARD Citation
Vidal, V. et al. (2019). Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat science. pp. 49-57. [Online].
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Vidal, V. et al. (2019). Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat science. pp. 49-57. [Online].