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Bibliographic Details
Main Author: Carla Ivone CARRARO
Format: Artículo científico
Language:en
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Subjects:
Agrociencias
herbs
spices
sodium chloride
bologna sausage
Sodium reduction
Online Access:https://www.redalyc.org/articulo.oa?id=395940335012
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https://www.redalyc.org/articulo.oa?id=395940335012

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