TY  - SER
AU  - Sawitzki,M.C.
AU  - Fiorentini,A.M.
AU  - Cunha Junior,A.
AU  - Bertol,T.M.
AU  - Sant'Anna,E.S.
TI  - Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
KW  - CARNE TRATADA
KW  - SALAME
KW  - FERMENTAÇÃO
KW  - MATURAÇÃO
UR  - http://www.scielo.br/pdf/cta/v28n3/a30v28n3.pdf
ER  -