1. Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. (November 2017) Authors: Cluff, M.; Kobane, I.A.; Bothma, C.; Hugo, C.J.; Hugo, A. Journal: Meat science Issue: Volume 133(2017) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗