Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew

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ژورنال

عنوان ژورنال: Meat Technology

سال: 2018

ISSN: 2466-4812,2560-4295

DOI: 10.18485/meattech.2018.59.2.5