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Dos Santos, B.A., Campagnol, P.C.B., Cavalcanti, R.N., Pacheco, M.T.B., Netto, F.M., Motta, E.M.P., Celeguini, R.M.S., Wagner, R. and Pollonio, M.A.R. (2015) Impact of Sodium Chloride Replacement by Salt Sustitutes on the Proteolysis and Rheological Properties of Dry Fermented Sausages. Journal of Food Engineering, 151, 16-24.
http://dx.doi.org/10.1016/j.jfoodeng.2014.11.015

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