Published in
Elsevier, Meat Science, (165), p. 108130, 2020
DOI: 10.1016/j.meatsci.2020.108130
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Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
Journal article published in 2020 by
Tiago Luis Barretto,
Elisa Rafaela Bonadio Bellucci,
Roger Darros Barbosa,
Marise Aparecida Rodrigues Pollonio,
Javier Telis Romero 
,
Andrea Carla da Silva Barretto
,
Andrea Carla da Silva Barretto
This paper was not found in any repository, but could be made available legally by the author.
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