Rosa, Jordana Lima da; Rios-Mera, Juan Dario; Contreras Castillo, Carmen Josefina 
; Lorenzo, José Manuel; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Correa, Leticia Pereira; Henn, Alessandra Schneider; Cichoski, Alexandre José; Flores, Erico Marlon Moraes; Campagnol, Paulo Cezar Bastianello
Fonte: Meat Science. Unidade: ESALQ
Assuntos: SAL (CONDIMENTO), SALSICHA, SÓDIO, ULTRASSOM
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ROSA, Jordana Lima da et al. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, v. 195, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2022.109012. Acesso em: 07 set. 2024.APA
Rosa, J. L. da, Rios-Mera, J. D., Contreras Castillo, C. J., Lorenzo, J. M., Pinton, M. B., Santos, B. A. dos, et al. (2023). High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, 195, 1-10. doi:10.1016/j.meatsci.2022.109012NLM
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 set. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012Vancouver
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 set. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
