Open AccessINTERFERÊNCIA DE CULTURAS INICIADORAS NOS PARÂMETROS QUÍMICOS E FÍSICO-QUÍMICOS DURANTE AS ETAPAS DE PROCESSAMENTO DE SALAMES TIPO ITALIANO / INTERFERENCE OF STARTER CULTURES IN THE CHEMICAL AND PHYSICOCHEMICAL PARAMETERS DURING THE PROCESSING STAGES OF ITALIAN TYPE SALAMI
Author(s) -
Magda Maria Oliveira Inô,
Aline Santana de Oliveira,
Luiz Fernando Souza Almeida,
Ítalo Abreu Lima
Publication year - 2021
Publication title -
brazilian journal of development
Language(s) - English
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv7n2-168
Subject(s) - staphylococcus xylosus , chemistry , food science , physics , horticulture , biology , bacteria , staphylococcus , staphylococcus aureus , genetics