Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255239
Type: TESE
Title: Influencia dos microorganismos Staphilococcus xylosus, Lactobacillus plantarum e Staphylococcus carnosus no perfil aromatico de salames de peru
Title Alternative: Use of starter cultures (Staphylococcus xylosus, Lactobacillus plantarum and Staphylococcus carnous) and the influences in the final aroma profile of dry fermented products made with turkey meat
Author: Antoni, Inaldo de
Advisor: Beraquet, Nelson José
Subject: Peru (Ave)
Carne
Embutidos
Aroma
Language: Português
Editor: [s.n.]
Date Issue: 2005
Appears in Collections:FEA - Tese e Dissertação

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