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 Bertol, Teresinha Marisa et al. Qualidade da carne e desempenho de genótipos de suínos alimentados com dois níveis de aminoácidos. Pesq. agropec. bras., Jun 2010, vol.45, no.6, p.621-629. ISSN 0100-204X


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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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 Cavalheiro, Carlos Pasqualin et al. Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Sci. Technol (Campinas), Sept 2014, vol.34, no.3, p.478-484. ISSN 0101-2061
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 Cavalheiro, Carlos Pasqualin et al. Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition. Food Sci. Technol (Campinas), Dec 2013, vol.33, no.4, p.660-665. 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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 Campagnol, Paulo Cezar Bastianello et al. The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami. Ciênc. Tecnol. Aliment., Mar 2011, vol.31, no.1, p.101-105. ISSN 0101-2061


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 Cirolini, Andréia et al. Salame tipo italiano elaborado com culturas starters nativas. Ciênc. Tecnol. Aliment., Maio 2010, vol.30, suppl.1, p.171-179. ISSN 0101-2061


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 Pelegrini, Luis Fernando Vilani De et al. Elaboração de embutido fermentado tipo salame utilizando carne de ovelhas de descarte. Ciênc. Tecnol. Aliment., Dez 2008, vol.28, p.150-153. ISSN 0101-2061


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 Hautrive, Tiffany Prokopp et al. Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz. Ciênc. Tecnol. Aliment., Dez 2008, vol.28, p.95-101. 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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