VIDAL, V. A. S.; NACHTIGALL, F. M.; BASEGGIO, A.; JUNIOR, M. R. M.; SANTOS, L. S.; POLLONIO, M. A. R. How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?. Emirates Journal of Food and Agriculture, [S. l.], v. 32, n. 9, p. 653–657, 2020. DOI: 10.9755/ejfa.2020.v32.i9.2162. Disponível em: https://ejfa.me/index.php/journal/article/view/2162. Acesso em: 19 sep. 2025.