GOLIN PACHECO, Samanta Daliana et al. ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS. Visão Acadêmica, [S. l.], v. 19, n. 2, 2018. DOI: 10.5380/acd.v19i2.58499. Disponível em: https://revistas.ufpr.br/academica/article/view/58499. Acesso em: 5 jan. 2026.