Evaluation of natural preservatives in combination with acid whey for use in fermented sausage . Scientia Agricola, [S. l.], v. 73, n. 2, p. 125–133, 2016. DOI: 10.1590/0103-9016-2015-0087. Disponível em: https://revistas.usp.br/sa/article/view/113400.. Acesso em: 6 may. 2024.