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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2007 | Food Science and Technology (Campinas) | Campagnol, Paulo Cezar Bastianello | Salami sausage prepared with Lactobacillus plantarum fermented in porcine plasma culture medium |
| 2009 | Ciência Rural | François, Poliana | Physico-chemical and sensorial properties of fermented sausages formulated with different proportions of meat from swine and culling ewes |