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Marina Leite Mitterer-Daltoé, Barbara Arruda Nogueira, Deyse Pegorini Rodrigues, Leandra Schuastz Breda
Pág. 565 - 572
In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Alt...
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