Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess)

Severino da Silva Beatriz, Rocha Placido Geovana, Rodrigues de Resende Suzana, De Sousa Carvalho Bruno, da Silva Guimaraes Junnyor Wellingthon, Antonio Pereira de Silva Marco, Carvalho Barros Julliane
  • AFRICAN JOURNAL OF BIOTECHNOLOGY, July 2015, Academic Journals
  • DOI: 10.5897/ajb2014.14192

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http://dx.doi.org/10.5897/ajb2014.14192