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Roberta Machado
Roberta Machado
State University of Campinas
Sodium
Pepper
salt content
sodium reduction
Food safety
2
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21
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The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage
2012
Food Science and Technology International
Carla Ivone Carraro
Roberta Machado
Viviane Espindola
Paulo Cezar Bastianello Campagnol
Marise Aparecida Rodrigues Pollonio
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The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage O efeito da redução de sódio e o uso de ervas e especiarias sobre a qualidade e segurança de mortadela
2012
Carla Ivone Carraro
Roberta Machado
Viviane Espindola
Paulo Cezar
Bastianello Campagnol
Marise Aparecida
Rodrigues Pollonio
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