ARTICLE
|
doi:10.20944/preprints201805.0065.v1
Subject:
Biology And Life Sciences,
Agricultural Science And Agronomy
Keywords:
low fat; salt reduction; meat product; sensory; beef
Online: 3 May 2018 (09:46:55 CEST)
ARTICLE
|
doi:10.20944/preprints201805.0254.v1
Online: 18 May 2018 (05:21:32 CEST)