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Journal: MoleculesVolume: 29Number: 4926
Article: Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
  • Authors:
  • Xiuyun Guo1,2,*,
  • Shuangyi Xu1 and
  • Chao Fu1
  • et al.
Link: https://www.mdpi.com/1420-3049/29/20/4926

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