RUUSUNEN, M.; NIEMISTÖ, M.; PUOLANNE, E. Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures. Agricultural and Food Science, [S. l.], v. 11, n. 3, p. 199–207, 2002. DOI: 10.23986/afsci.5725. Disponível em: https://journal.fi/afs/article/view/5725. Acesso em: 19 may. 2024.