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Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Ciência e Tecnologia de Alimentos, ahead, p. 0-0

DOI: 10.1590/1678-457x.0045

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Preparation and microbiological analysis of Tuscan sausage with added propolis extract

Journal article published in 2016 by Vanessa Bordin Viera ORCID, Natiéli Piovesan, Angela Souza Rodrigues, Karine Ines Bolson Moro ORCID, Gabrielle Scapin, Claudia Severo da Rosa, Ernesto Hashime Kubota
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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