Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review
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Title
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-13
Publisher
Informa UK Limited
Online
2020-06-05
DOI
10.1080/10408398.2020.1774495
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