Salt content and minimum acceptable levels in whole-muscle cured meat products

Published 2018 View Full Article

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Title
Salt content and minimum acceptable levels in whole-muscle cured meat products
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 139, Issue -, Pages 179-186
Publisher
Elsevier BV
Online
2018-02-02
DOI
10.1016/j.meatsci.2018.01.025

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