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Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life

Author:

Vitor A.S. Vidal,Oigres Daniel Bernardinelli,Camila S. Paglarini,Edvaldo Sabadini,Marise A.R. Pollonio

Publication:

Food Research International

Publisher:

Elsevier

Date:

November 2019

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