Modification of NaCl structure as a sodium reduction strategy in meat products An overview

Juan Dario Rios-Mera M. M Selani; Iliani Patinho; E Saldaña; Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 174, art. 108417, p. 1-8, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)