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    • Processing strategies for low-salt, low-fat bologna 

      Edrosolam, Marilyn (2013-03-04)
      Two studies on potential approaches for processing low-salt, low-fat (LSLF) bologna were completed. In study 1, the effects of three factors, namely salt type (sea salt vs. regular NaCl), NaCl concentration (0.75%, 1.00%, ...