Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential . Scientia Agricola, [S. l.], v. 71, n. 3, p. 204–211, 2014. DOI: 10.1590/S0103-90162014000300005. Disponível em: https://revistas.usp.br/sa/article/view/85018.. Acesso em: 12 may. 2024.