STAPHYLOCOCCUS XYLOSUS E LACTOCOCCUS LACTIS SSP LACTIS NATIVOS UTILIZADOS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
Conselho Nacional de Desenvolvimento Científico e Tecnológico === The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strain...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2008
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| Online Access: | http://repositorio.ufsm.br/handle/1/5651 |