Research Progress on Sodium Reduction Strategies for Meat Products.

Lu Q, Li P, Kong J, Li H, Shi F, Zhu Y, Wang T

DOI: 10.3390/foods15172990
Published: 2026 Aug 25
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15172990,
  title = {Research Progress on Sodium Reduction Strategies for Meat Products.},
  author = {Lu Q and Li P and Kong J and Li H and Shi F and Zhu Y and Wang T},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15172990},
  url = {https://doi.org/10.3390/foods15172990}
}

RIS

TY  - JOUR
TI  - Research Progress on Sodium Reduction Strategies for Meat Products.
AU  - Lu Q
AU  - Li P
AU  - Kong J
AU  - Li H
AU  - Shi F
AU  - Zhu Y
AU  - Wang T
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15172990
UR  - https://doi.org/10.3390/foods15172990
ER  -

APA

Q, L., P, L., J, K., H, L., F, S., Y, Z., & T, W. (2026). Research Progress on Sodium Reduction Strategies for Meat Products.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15172990

Source records

pubmed · retrieved 2026-09-26T10:12:04.299Z