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Effect of the use of curing salts and of a starter culture ..:
Cinthia Bittencourt Spricigo
;
Patrícia Bonat Pianovsky
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021. , 2005
Link:
https://doi.org/10.1590/S1516-89132005000400021
RT Journal T1
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:97ea1ae2db694db7a0870cd93ab57525&Exemplar=1&LAN=DE A1 Cinthia Bittencourt Spricigo A1 Patrícia Bonat Pianovsky PB Instituto de Tecnologia do Paraná (Tecpar) YR 2005 K1 Curing salt K1 food safety K1 salami K1 starter culture K1 Biotechnology K1 TP248.13-248.65 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 LK http://dx.doi.org/https://doi.org/10.1590/S1516-89132005000400021 DO https://doi.org/10.1590/S1516-89132005000400021 SF ELIB - SuUB Bremen
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