Cite
HARVARD Citation
Zhou, Y. et al. (2021). High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food control. p. . [Online].
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Zhou, Y. et al. (2021). High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food control. p. . [Online].