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

1. da Rosa, J.L.
2. Rios-Mera, J.D.
3. Castillo, C.J.C.
4. Lorenzo, J.M.
5. Pinton, M.B.
6. dos Santos, B.A.
7. Correa, L.P.
8. Henn, A.S.
9. Cichoski, A.J.
10. Flores, E.M.M.
11. Campagnol, P.C.B.