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Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

Crossref DOI link: https://doi.org/10.1007/s13197-020-04287-8

Published Online: 2020-02-05

Published Print: 2020-07

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

Authors

Ma, Fei https://orcid.org/0000-0002-7313-1787
Wang, Wen-Ya

Wang, Wu

Cai, Ke-Zhou

Shang, Ya-Fang

Chen, Cong-Gui

Xu, Bao-Cai
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Text and Data Mining valid from 2020-02-05

Version of Record valid from 2020-02-05
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Article History

Revised: 13 December 2019

Accepted: 29 January 2020

First Online: 5 February 2020