Author response for 'Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: Effects on physicochemical properties and sensory characteristics'

Autor:	Yanhong Bai, Hui Zhou, Cong‐gui Chen, Fei Ma, Yu Wang, Ke Li
Rok vydání:	2021
Předmět:	Reduction (complexity) Combined treatment Salt content Chemistry High pressure Sensory system Food science
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aa14819ac77322eb30c6658fa89d36af https://doi.org/10.1111/ijfs.15346/v2/response1 Zobrazit plný text záznamu