Low-cost emulsion-type sausages reformulated with reduced sodium content: effects of Na-lactate replacement by K-lactate on color and texture profile

Low-cost emulsion-type sausages reformulated with reduced sodium content: effects of Na-lactate replacement by K-lactate on color and texture profile
T. L. C. de Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. C. S. Barreto and M. A. R. Pollonio