The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

Published 2013 View Full Article

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Title
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 3, Pages 1266-1274
Publisher
Elsevier BV
Online
2013-11-21
DOI
10.1016/j.meatsci.2013.11.010

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