Sena Vaz Lećes, Yasmim <br/><br/>
Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.  [electronic resource] 

 -  Ultrasonics sonochemistry  Mar 2020 
 - 104830 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-2828 
<br/><br/><label>Standard No.: </label>10.1016/j.ultsonch.2019.104830  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Green Chemistry Technology<br/>Meat--analysis<br/>Oxidation-Reduction<br/>Sodium Chloride--chemistry<br/>Sonication<br/>Water--chemistry