Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties
- 31 January 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 69 (1) , 53-60
- https://doi.org/10.1016/j.meatsci.2004.06.005
Abstract
No abstract availableKeywords
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