@article{roselino_almeida_cozentino_canaan_pinto_valdez_rossi_cavallini_2018,  title={Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics},  volume={38},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.24216},  DOI={10.1590/fst.24216},  number={2},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={ROSELINO, Mariana Nougalli and ALMEIDA, Jéssica Ferraz de and COZENTINO, Izabela Correia and CANAAN, Josiane Marcia Maria and PINTO, Roseli Aparecida and VALDEZ, Graciela Font de and ROSSI, Elizeu Antonio and CAVALLINI, Daniela Cardoso Umbelino},  year={2018},  month={Apr},  pages={193–202} }