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	1.	Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions. [electronic resource] by Sena Vaz Leães, Yasmim Basso Pinton, Mariana Terezinha de Aguiar Rosa, Cleuza Sasso Robalo, Silvino Wagner, Roger Ragagnin de Menezes, Cristiano Smanioto Barin, Juliano Cezar Bastianello Campagnol, Paulo José Cichoski, Alexandre Producer: 20200402 In: Ultrasonics sonochemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami. [electronic resource] by de Lima Alves, Larissa Stefanello da Silva, Marianna Martins Flores, Diego Rafael Rodrigues Athayde, Dirceu Roggia Ruviaro, Amanda da Silva Brum, Débora Fagundes Batista, Vanessa Sabrina de Oliveira Mello, Renius Ragagnin de Menezes, Cristiano Bastianello Campagnol, Paulo Cezar Wagner, Roger Smanioto Barin, Juliano Cichoski, Alexandre José Producer: 20190923 In: Food research international (Ottawa, Ont.) vol. 106 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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