Dias, I., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Ricardo-Rodrigues, S., Fraqueza, M. J., . . . Elias, M. (2022). Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.
Citação norma ChicagoDias, Igor, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, M. J. Fraqueza, Margarida Oliveira, and Miguel Elias. Staphylococcus Spp. and Lactobacillus Sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. 2022.
Citação norma MLADias, Igor, et al. Staphylococcus Spp. and Lactobacillus Sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. 2022.