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Cited article:

Innovations in sodium reduction: Integrating technologies in food reformulation

Thaiza S.P. de Souza, Wilson José Fernandes Lemos Junior, Claudio Cipolat-Gotet and Anderson S. Sant’Ana
Food and Humanity 5 100817 (2025)
https://doi.org/10.1016/j.foohum.2025.100817

Development and Quality Attributes of Paste Sausage Supplemented with Common Squid (Todarodes pacificus) Tailored for the Elderly

Sang-In Kang, Jin-Soo Kim, Sun-Young Park, Hye-Jeong Cho, Mi-Soon Jang, Jae-Young Oh and Jae-Suk Choi
Applied Sciences 13 (19) 10735 (2023)
https://doi.org/10.3390/app131910735