229 – Combination of ultrasound, micronized salt, and low KCl level as a strategy to produce low-sodium emulsified sausages (Con correcciones) Publicado el 10 agosto, 2022 María Eugenia Steffolani 229 – Combination of ultrasound, micronized salt, and low KCl level as a strategy to produce low-sodium emulsified sausages (Con correcciones)