Evaluation of carrageenan as lard substitute and KCl as partial substitute of sodium in sausage

Evaluation of carrageenan as lard substitute and KCl as partial substitute of sodium in sausage
J. R. Barros, R.V. Pereira, C. C. Queiroga, C. M. P. Almeida, C. C. Carvalho, I. Racowski, M. A. C. Carlotti Filho, V. M. C. O. Faria and M. E. Pulzatto