@article{articleb4751a2b,
title   = {Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics},
author = {Araújo, Chimenes Leal de and Gonza, Milagros Maribel Coaguila and Krauskopf, Monique Marcondes and Navarro, Paulo Renan Carvalho Afô and Matsuura, Joel Takeshi and Santos, Karoline Costa and Spada, Fernanda Papa and Alencar, Severino Matias de and Saldaña, Erick and Contreras Castillo, Carmen Josefina},
year = {2025},
doi = {10.1016/j.foodres.2025.117381},
journal   = {Food Research International}
}