Published in
Brazilian Journal of Food Research, 3(7), p. 1
DOI: 10.3895/rebrapa.v7n3.3483
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Development of Toscana sausage with lemon flavor and sodium reduction
Journal article published in 2016 by
Celso De Souza Cardoso,
Cristiane Vanessa Quandt-Berlanda,
Eder Adriano Cavali Stolberg,
Naieli Mücke,
Daneysa Lahis Kalschne,
Rosana Aparecida Da Silva-Buzanello,
Cristiane Canan 
