| 标题 |
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat |
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| DOI | |
| 其它 |
期刊:Food Science and Technology International 作者:Renata do Nascimento; Vitor Andre Silva Vidal; Camila de Souza Paglarini; Rubén Domínguez-Valencia; José M. Lorenzo; et al 出版日期:2024-12-09 |
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(2025-6-4)