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 Dallabona, Bruna Rafaela et al. Effect of heat treatment and packaging systems on the stability of fish sausage. R. Bras. Zootec., Dec 2013, vol.42, no.12, p.835-843. ISSN 1516-3598
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 Bortolotto, Fernanda Cristina Kandalski et al. Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage. Cienc. Rural, 2018, vol.48, no.10. ISSN 0103-8478


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 Wolupeck, Hanna Lethycia et al. Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages. Cienc. Rural, 2017, vol.47, no.8. ISSN 0103-8478


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 STAHLKE, Evelyn von Rosen et al. Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat. Food Sci. Technol, 2018, no.ahead. ISSN 0101-2061
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 Santa, Osmar Roberto Dalla et al. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage. Food Sci. Technol (Campinas), Dec 2014, vol.34, no.4, p.780-786. ISSN 0101-2061
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 Santa, Osmar Roberto Dalla et al. Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil. Ciênc. Tecnol. Aliment., Dec 2012, vol.32, no.4, p.653-660. ISSN 0101-2061


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 Macedo, Renata Ernlund Freitas de et al. Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade. Ciênc. Tecnol. Aliment., Set 2008, vol.28, no.3, p.509-519. ISSN 0101-2061


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