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| Data do documento | Título | Autor(es) |
| 2020 | Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl | Silva, Suelem Lima da; et. al.; ; ; ; ; ; ; ; |
| 2025 | Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella | Correa, Leticia Pereira; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Morgano, Marcelo Antônio; Ramella, Márcio Vargas; Cichoski, Alexandre José; Wagner, Roger; Campagnol, Paulo Cezar Bastianello |
