Consumer acceptance of dry fermented sausages with 50% of their NaCl content reduced or substituted with KCl and/or CaCl2

Consumer acceptance of dry fermented sausages with 50% of their NaCl content reduced or substituted with KCl and/or CaCl2
B. A. Dos Santos; B. A. Dos Santos; P. C. B. Campagnol; A. G. Cruz; R. Wagner; M.A.R. Pollonio;