@article{articlef44feb27,
title   = {The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage},
author = {Pires, Manoela Alves and Munekata, Paulo Eduardo Sichetti and Baldin, Juliana Cristina and Rocha, Yana Jorge Polizer and Carvalho, Larissa Tátero and Santos, Isabela Rodrigues dos and Barros, Julliane Carvalho and Trindade, Marco Antonio},
year = {2017},
doi = {10.1016/j.foostr.2017.05.002},
journal   = {Food Structure}
}