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Journal: Molecules, 2024
Volume: 29
Number: 4926

Article: Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
Authors: by Xiuyun Guo, Shuangyi Xu, Chao Fu and Zengqi Peng
Link: https://www.mdpi.com/1420-3049/29/20/4926

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