Carraro, C.I. Machado, R. Espindola, V. Campagnol, P.C.B. Pollonio, M.A.R. <br/><br/>
The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage 

<br/><br/><label>Subjects--Topical Terms: </label><br/>MORTADELA<br/>CARNE TRATADA<br/>EMULSÃO<br/>ANÁLISE DE ALIMENTO