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Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann
Pág. 395 - 402
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the ...
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