Sawitzki, M.C. Fiorentini, A.M. Bertol, T.M. Sant'Anna, E.S. <br/><br/>
Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures 

<br/><br/><label>Subjects--Topical Terms: </label><br/>CARNE TRATADA<br/>SALAME<br/>BACTÉRIA NÃO PATOGÊNICA<br/>FERMENTAÇÃO