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Journal: Foods, 2020
Volume: 9
Number: 721

Article: Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths
Authors: by Dong-Heon Song, Youn-Kyung Ham, Sin-Woo Noh, Koo Bok Chin and Hyun-Wook Kim
Link: https://www.mdpi.com/2304-8158/9/6/721

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