{"id":5826,"date":"2025-04-29T21:57:50","date_gmt":"2025-04-30T00:57:50","guid":{"rendered":"https:\/\/ruslat.com.br\/index.php\/2025\/nao-categorizado\/artigos-49393700\/"},"modified":"2025-04-29T21:57:52","modified_gmt":"2025-04-30T00:57:52","slug":"artigos-49393700","status":"publish","type":"post","link":"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393700\/","title":{"rendered":"1036. 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Vidal V.A.S., Paglarini C. De S., Ferreira A., Dos Santos J.R., Pollonio M.A.R. Influence Of The Addition Of Kcl And Cacl2 Blends On The Physicochemical Parameters Of Salted Meat Products Throughout The Processing Steps \/\/ Food Science And Technology.-2020.-Vol.40,N 3.-P. 665-670.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.669-670. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta"},"content":{"rendered":"<p>Obs.: o acesso ao conte\u00fado completo depende da disponibilidade na fonte de origem.<br \/>\nA utiliza\u00e7\u00e3o de Virtual Private Network (VPN) \u00e9 necess\u00e1ria para acessar algumas fontes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Obs.: o acesso ao conte\u00fado completo depende da disponibilidade na fonte de origem. A utiliza\u00e7\u00e3o de Virtual Private Network (VPN) \u00e9 necess\u00e1ria para acessar algumas fontes.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[107,105,103],"tags":[],"fonte":[],"pais-envolvido":[],"class_list":["post-5826","post","type-post","status-publish","format-standard","hentry","category-artigos","category-biblioteca","category-publicacoes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>1036. 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Vidal V.A.S., Paglarini C. De S., Ferreira A., Dos Santos J.R., Pollonio M.A.R. Influence Of The Addition Of Kcl And Cacl2 Blends On The Physicochemical Parameters Of Salted Meat Products Throughout The Processing Steps \/\/ Food Science And Technology.-2020.-Vol.40,N 3.-P. 665-670.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.669-670. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta - Observat\u00f3rio R\u00fassia-Am\u00e9rica Latina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393700\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"1036. 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Vidal V.A.S., Paglarini C. De S., Ferreira A., Dos Santos J.R., Pollonio M.A.R. Influence Of The Addition Of Kcl And Cacl2 Blends On The Physicochemical Parameters Of Salted Meat Products Throughout The Processing Steps \/\/ Food Science And Technology.-2020.-Vol.40,N 3.-P. 665-670.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.669-670. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta - Observat\u00f3rio R\u00fassia-Am\u00e9rica Latina\" \/>\n<meta property=\"og:description\" content=\"Obs.: o acesso ao conte\u00fado completo depende da disponibilidade na fonte de origem. 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