Effect of sodium reduction on emulsion stability and microstructure of bologna-type sausages
M. A. Pires, J. C. Barros, P. E. S. Munekata, L. T. Carvalho, J. C. Baldin, Y. J. Polizer-Rocha, I. Rodrigues and M. A. Trindade
International Congress of Meat Science and Technology