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Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat

Crossref DOI link: https://doi.org/10.1007/s11947-017-1973-5

Published Online: 2017-08-08

Published Print: 2017-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy