Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile

Ana Carolina Mendes Dias Seibt; Priscila Nerhing; Mariana Basso Pinton; Suelen Priscila Santos; Yasmim Sena Vaz Leães; Fernanda De Candido De Oliveira; Silvino Sasso Robalo; Bianca Campos Casarin; Bibiana Alves Dos Santos; Juliano Smanioto Barin; Roger Wagner; Cristiano Ragagnin De Menezes; Paulo Cezar Bastianello Campagnol; Alexandre José Cichoski