Facultade de Ciencias
Zentrum
Universidade Federal de Mato Grosso
Cuiabá, BrasilPublikationen in Zusammenarbeit mit Forschern von Universidade Federal de Mato Grosso (2)
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