In Vitro Resistance of Enterococcus Faecium and Lactobacillus Helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausage

Brazilian Journal of Food Research
doi 10.3895/rebrapa.v9n1.4861
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Universidade Tecnologica Federal do Parana (UTFPR)

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