TY  - JOUR 
T1  - L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels
JO  - Scientia Agricola
A1  - Alves Junior, Carlos Alberto
A1  - Bellucci, Elisa Rafaela Bonadio
A1  - Santos, João Marcos dos
A1  - Bertuci, Marcello Lima
A1  - Barretto, Andrea Carla da Silva
SN  - 0103-9016
UL  - 10.1590/1678-992X-2022-0026
VL  - 80 
Y1  - 2023
PB  - Brasil 
ER  -