Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

  • Patricia Gullo, Gonzalo Astray, Beatriz Gullo, Daniel Franco, Paulo Cezar, Bastianello Campagnol and Jose ́ M Lorenzo
  • Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil, Centro Tecnolo ́ gico de la Carne de Galicia, Ru ́ a Galicia No 4, Parque Tecnolo ́ gico de Galicia, San Cibrao das Vin ̃ as, 32900 Ourense, Spain, Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain, Department of Physical Chemistry, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain, Laboratory of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello, 6, 36208 Vigo, Pontevedra, Spain
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