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Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Ciência e Tecnologia de Alimentos, ahead, p. 0-0
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Preparation and microbiological analysis of Tuscan sausage with added propolis extract
Journal article published in 2016 by
Vanessa Bordin Viera 
,
Natiéli Piovesan,
Angela Souza Rodrigues,
Karine Ines Bolson Moro ,
Gabrielle Scapin,
Claudia Severo da Rosa,
Ernesto Hashime Kubota
,
Natiéli Piovesan,
Angela Souza Rodrigues,
Karine Ines Bolson Moro ,
Gabrielle Scapin,
Claudia Severo da Rosa,
Ernesto Hashime Kubota
This paper is made freely available by the publisher.
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