Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Published 2019 View Full Article

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Title
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 156, Issue -, Pages 33-43
Publisher
Elsevier BV
Online
2019-05-14
DOI
10.1016/j.meatsci.2019.05.011

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