TY  - JOUR 
T1  - Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
JO  - Food Science and Technology
A1  - ROSELINO, Mariana Nougalli
A1  - ALMEIDA, Jéssica Ferraz de
A1  - COZENTINO, Izabela Correia
A1  - CANAAN, Josiane Marcia Maria
A1  - PINTO, Roseli Aparecida
A1  - VALDEZ, Graciela Font de
A1  - ROSSI, Elizeu Antonio
A1  - CAVALLINI, Daniela Cardoso Umbelino
SN  - 0101-2061
UL  - 10.1590/fst.24216
VL  - 38 
Y1  - 2018
PB  - Brazil 
ER  -