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| Issue Date | Title | Author(s) |
|---|---|---|
| 1-Jul-2019 | Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps | Silva Vidal, Vitor Andre; De Souza Paglarini, Camila; Ferreira, Alef; Dos Santos, José Roberto; Pollonio, Marise A. R. |