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Material Type: Artigo
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Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strainsM.N Roselino J.F. de Almeida; J. M. M Canaan; R. A Pinto; Juliana Neves Rodrigues Ract; A. V. de Paula; G. F. de Valdez; E. A Rossi; D. C. U CavalliniInternational Food Research Journal Malasia v. 24, n. 6, p. 2694-2704, 2017Malasia 2017Acesso online |