FIEIRA, C.; MARCHI, J. F.; ALFARO, A. T. <b>Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture. Acta Scientiarum. Technology, [S. l.], v. 37, n. 2, p. 293–299, 2015. DOI: 10.4025/actascitechnol.v37i2.24912. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/24912. Acesso em: 7 set. 2025.