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APA Citation
Barretto, T. L., Pollonio, M. A. R., Telis-Romero, J., & da Silva Barretto, A. C. (2018). improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat science, 145, 55–62. http://access.bl.uk/ark:/81055/vdc_100066554442.0x00003a