1. Aldehyde concentration by SPME- HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis. (February 2016) Authors: de Almeida, M.A.; Pinto, J.S.S.; Saldaña, E.; Ribeiro, F.A.; Villanueva, N.D.M.; Contreras Castillo, C.J. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development and in vitro beaker sausage evaluation for select natural strain for proteolytic activity in low salt dry sausages. (March 2015) Authors: De Almeida, M.A.; Fadda, S.G.; Villanueva, N.D.M.; Ribeiro, F.A.; Pinto, J.S.S.; Contreras Castillo, C.J. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium. (March 2015) Authors: De Almeida, M.A.; Villanueva, N.D.M.; Ribeiro, F.A.; Fadda, S.G.; Pinto, J.S.S.; Contreras Castillo, C.J. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗