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Publications by Daiana Marafão

The Impact of the Partial Replacement of Sodium Chloride in the Development of Starter Cultures During Italian Salami Production

Brazilian Journal of Food Technology

English

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Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia Coli Behavior During Salami Processing

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Partial Substitution of Sodium Chloride in Toscana Sausages and the Effect on Product Characteristics

Semina:Ciencias Agrarias

Biological Sciences

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Relative Effect of Sodium Chloride on the Development of Certain Legumes1

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The Influence of Sodium Chloride Replacement With Potassium Chloride as a Curing Agent on the Quality of Tanned Pufferfish (Arothon Reticularis) Skin

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Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology

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Effect of Partial Replacement of Soybean Meal With Fish Silage on the Performance of Broilers on Conventional Starter and Finisher Diets

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Partial Replacement of Wheat Flour by Pumpkin Seed Flour in the Production of Cupcakes Filled With Carob

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