Palavra-chave: SODIUM CHLORIDE

HYPERTENSION SALTY TASTE REYNOLDS NUMBER CALCIUM CHLORIDE POTASSIUM CHLORIDE SODIUM TRIPOLYPHOSPHATE HEALTHY PRODUCT AGITATION MEAT COLOR PROTEOLISIS TOMATO OMEGA-3 MONOSODIUM L-GLUTAMATE PSE MEAT MASS TRANSFER FREE AMINO ACIDS SEX NURSING RHEOLOGY DIETARY UMAMI TASTE INTERVENTION FEEDING BEHAVIOR THEORY OF PLANNED BEHAVIOR SUCROSE BREADED MEAT PRODUCT SODIUM BICARBONATE SUS SCROFA