Cite
HARVARD Citation
Zhang, Y. et al. (2022). A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends in food science & technology. pp. 215-226. [Online].
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Zhang, Y. et al. (2022). A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends in food science & technology. pp. 215-226. [Online].