Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

1. da Silva, S.L.
2. Lorenzo, J.M.
3. Machado, J.M.
4. Manfio, M.
5. Cichoski, A.J.
6. Fries, L.L.M.
7. Morgano, M.A.
8. Campagnol, P.C.B.