00711naa a2200205 a 450000100080000000500110000800800410001910000210006024501230008126000090020465300160021365300350022965300220026465300190028665300260030570000180033170000200034970000190036977301170038820615802017-02-14       2016    bl uuuu     u00u1 u    #d1 aRODRIGUES, F. M.  aAlternatives to reduce sodium in processed foods and the potential of high pressure technology.h[electronic resource]  c2016  aConsumption  aHigh Pressure Processing (HPP)  aHypertension risk  aSalt reduction  aTechnological options1 aROSENTHAL, A.1 aTIBURSKI, J. H.1 aCRUZ, A. G. da  tCiência e Tecnologia de Alimentos = Food Science and Technology, Campinasgv. 36, n. 1, p. 1-8, jan./mar. 2016.