Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?-Reference-Cited by-同舟云学术

Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

Author:

Dos Santos Bibiana A.¹,Campagnol Paulo C. B.²,da Cruz Adriano G.³,Morgano Marcelo A.⁴,Wagner Roger⁵,Pollonio Marise A. R.¹

Affiliation:

1. Univ. Estadual de Campinas; CEP 13083-862 Campinas São Paulo Brazil

2. Inst. Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro; CEP 38064-300 Uberaba Minas Gerais Brazil

3. Inst. Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; CEP 20260-100 Rio de Janeiro Rio de Janeiro Brazil

4. Inst. de Tecnologia de Alimentos; CEP 13070-178 Campinas São Paulo Brazil

5. Univ. Federal de Santa Maria; CEP 97105-900 Santa Maria Rio Grande do Sul Brazil

Publisher

Wiley

Subject

Food Science

Reference47 articles.

2. Association of Official Analytical Chemists (AOAC) 2005 Official methods of analysis

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