The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats
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Title
The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats
Authors
Keywords
Processing methods, Meat, Nutrition and safety, Physical properties, Polycyclic aromatic hydrocarbons
Journal
Innovative Food Science & Emerging Technologies
Volume 70, Issue -, Pages 102674
Publisher
Elsevier BV
Online
2021-04-01
DOI
10.1016/j.ifset.2021.102674
References
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