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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2020 | Food Science and Technology | SANTOS, Fernanda Ferreira dos | Are foods naturally rich in glutamic acid an alternative to sodium reduction? |
| 2016 | Food Science and Technology (Campinas) | BIS, Camila Vespúcio | Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |