Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions

Publication date: Available online 15 July 2020Source: Meat ScienceAuthor(s): Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Yasmim Sena Vaz Leães, Alexandre José Cichoski, José Manuel Lorenzo, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello Campagnol
Source: Meat Science - Category: Food Science Source Type: research