Sawitzki, M.C. Fiorentini, A.M. Cunha Junior, A. Bertol, T.M. Sant'Anna, E.S. <br/><br/>
Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami 

<br/><br/><label>Subjects--Topical Terms: </label><br/>CARNE TRATADA<br/>SALAME<br/>FERMENTAÇÃO<br/>MATURAÇÃO