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Journal: Foods, 2021
Volume: 10
Number: 957

Article: Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review
Authors: by Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim and Yun-Sang Choi
Link: https://www.mdpi.com/2304-8158/10/5/957

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