Fieira, C., J. F. Marchi, e A. T. Alfaro. “<B>Partial Replacement of Sodium Chloride in Italian Salami and the Influence on the Sensory Properties and Texture”. Acta Scientiarum. Technology, vol. 37, nº 2, maio de 2015, p. 293-9, doi:10.4025/actascitechnol.v37i2.24912.