Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts
Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts
Authors
Keywords
Chicken breast, High hydrostatic pressure, Sodium reduction, Shelf life, Ready-to-eat
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