Tudose, C., Zgherea, G., Iordăchescu, G., Neagu, C., Andronoiu, D. G., Cercel, F., & Alexe, P. (2017). A study upon salt reduction in emulsified meat products. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology, 41(2), 42-50. Retrieved from https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1174