论文信息 - Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. - 字舞流文

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

E. Saldaña | M. M. Selani | C. Contreras-Castillo | J. Rios-Mera | I. Patinho | C. J. Contreras-Castillo