Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Title
Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade
Authors
Keywords
-
Journal
Food Science and Technology
Volume 28, Issue 3, Pages 509-519
Publisher
FapUNIFESP (SciELO)
Online
2008-10-30
DOI
10.1590/s0101-20612008000300002

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