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High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Jordana Lima da Rosa; Juan Dario Rios-Mera; Carmen Josefina Contreras Castillo; José Manuel Lorenzo; Mariana Basso Pinton; Bibiana Alves dos Santos; Leticia Pereira Correa; Alessandra Schneider Henn; Alexandre José Cichoski; Erico Marlon Moraes Flores; Paulo Cezar Bastianello Campagnol
Meat Science · Vol. 195 · pp. 109012 · 2023
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2023-01-01
Publication Year2023
Volume195
Pages109012
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2022.109012
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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