Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

by Diogo Seganfredo, Sidnei Rodrigues, Daneysa Lahis Kalschne, Cleonice Mendes Pereira Sarmento, Cristiane Canan
Published 2016-06-01

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

by Cleonice Mendes Pereira Sarmento, Eliane Colla, Cristiane Canan, Francieli Dalcanton, Gláucia Maria Falcão de Aragão
Published 2015-12-01

Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

by Daneysa Lahis Kalschne, Rute Womer, Ademir Mattana, Cleonice Mendes Pereira Sarmento, Luciane Maria Colla, Eliane Colla
Published 2015-03-01