| 标题 |
Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:M. Bampi; N.N. Domschke; F.C. Schmidt; J.B. Laurindo 出版日期:2016-12-01 |
| 求助人 | |
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(2025-6-4)