Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life
Vidal, Vitor A.S., Bernardinelli, Oigres Daniel, Paglarini, Camila S., Sabadini, Edvaldo, Pollonio, Marise A.R.Том:
125
Мова:
english
Журнал:
Food Research International
DOI:
10.1016/j.foodres.2019.108634
Date:
November, 2019
Файл:
PDF, 1.58 MB
english, 2019