229-–-Combination-of-ultrasound-micronized-salt-and-low-KCl-level-as-a-strategy-to-produce-low-sodium-emulsified-sausages-Con-correcciones Publicado el 11 agosto, 2022 Paulo Campagnol 229-–-Combination-of-ultrasound-micronized-salt-and-low-KCl-level-as-a-strategy-to-produce-low-sodium-emulsified-sausages-Con-correcciones