The application of pulsed electric field as a sodium reducing strategy for meat products

Published 2019 View Full Article

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Title
The application of pulsed electric field as a sodium reducing strategy for meat products
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 306, Issue -, Pages 125622
Publisher
Elsevier BV
Online
2019-10-03
DOI
10.1016/j.foodchem.2019.125622

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