*Facultade de Ciencias
Centre
Universidade do Estado de Mato Grosso
Brasilia, BrasilPublications in collaboration with researchers from Universidade do Estado de Mato Grosso (1)
2024
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Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212