# Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage

> Research article (International Journal of Food Science & Technology, 2016) · cited 17× · AI/ML

**Wikidata**: [openalex:W2474841074](https://www.wikidata.org/wiki/openalex:W2474841074)  
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