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

Research output: Contribution to journal › Review article › peer-review

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