Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl
Journal article published in 2017 by
Larissa Aparecida Agostinho dos Santos Alves,
José Manuel Lorenzo 
,
Carlos Antonio Alvarenga Gonçalves,
Bibiana Alves dos Santos ,
Rosane Teresinha Heck,
Alexandre José Cichoski,
Paulo Cezar Bastianello Campagnol
,
Carlos Antonio Alvarenga Gonçalves,
Bibiana Alves dos Santos ,
Rosane Teresinha Heck,
Alexandre José Cichoski,
Paulo Cezar Bastianello Campagnol
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