Document is current

Any future updates will be listed below

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

Crossref DOI link: https://doi.org/10.1007/s11947-017-2023-z

Published Online: 2017-11-18

Published Print: 2018-03

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

About CrossMark