High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Jordana Lima da Rosa, Juan D. Rios‐Mera, Carmen J. Contreras‐Castillo, José M. Lorenzo, Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Alessandra S. Henn, Alexandre José Cichoski, Érico M.M. Flores, Paulo Cezar Bastianello Campagnol