# Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters

> Research article (International Journal of Food Engineering, 2018) · cited 15× · AI/ML

**Wikidata**: [openalex:W2805988325](https://www.wikidata.org/wiki/openalex:W2805988325)  
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