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Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess)
Beatriz, Severino da Silva, Geovana, Rocha Placido, Suzana, Rodrigues de Resende, Bruno, De Sousa Carvalho, Wellingthon, da Silva Guimaraes Junnyor, Marco, Antonio Pereira de Silva, Julliane, CarvalhoVolume:
14
Year:
2015
Journal:
African Journal of Biotechnology
DOI:
10.5897/AJB2014.14192
File:
PDF, 362 KB
2015