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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

✍ Scribed by J.-M. Barat, E. Pérez-Esteve, M.-C. Aristoy, F. Toldrá

Book ID: 120757942
Publisher: Springer
Year: 2012
Tongue: English
Weight: 185 KB
Volume: 368
Category: Article
ISSN: 0032-079X
DOI: 10.1007/s11104-012-1461-7

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