@article{youssef_garcia_shimokomaki_2003,  title={Effect of salt on color and warmed over flavor in charqui meat processing},  volume={46},  ISSN={1516-8913},  url={https://doi.org/10.1590/S1516-89132003000400014},  DOI={10.1590/S1516-89132003000400014},  number={4},  journal={Brazilian Archives of Biology and Technology},  publisher={Instituto de Tecnologia do Paraná - Tecpar},  author={Youssef, Elza Y. and Garcia, Carlos E. Rocha and Shimokomaki, Massami},  year={2003},  month={Dec},  pages={595–600} }