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Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

By Diogo Seganfredo, Sidnei Rodrigues, Daneysa Lahis Kalschne, Cleonice Mendes Pereira Sarmento and Cristiane Canan
Publisher: Universidade Estadual de Londrina
Year: 2016
DOI identifier: 10.5433/1679-0359.2016v37n3p1285
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Provided by: MUCC (Crossref)
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