High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% - 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 de Moraes; Campagnol, Paulo Cezar Bastianello (Meat Science, 2023)