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Journal: Foods, 2025
Volume: 14
Number: 96

Article: High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels
Authors: by Weitong Wang, Jingying Cai, Satomi Tsutsuura and Tadayuki Nishiumi
Link: https://www.mdpi.com/2304-8158/14/1/96

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