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Base de dados : article
Pesquisa : SAWITZKI, MARISTELA CORTEZ [Autor]
Referências encontradas : 8 [refinar]
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Curriculum: Lattes

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 Kawski, Vicky Lilge et al. Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients. Cienc. Rural, 2017, vol.47, no.8. ISSN 0103-8478


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 Bertol, Teresinha Marisa et al. Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times. Ciênc. Tecnol. Aliment., Dec 2012, vol.32, no.4, p.783-792. ISSN 0101-2061


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 Sawitzki, Maristela Cortez et al. Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures. Ciênc. Tecnol. Aliment., June 2009, vol.29, no.2, p.340-345. ISSN 0101-2061


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 Sawitzki, Maristela Cortez et al. Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami. Ciênc. Tecnol. Aliment., Sept 2008, vol.28, no.3, p.709-717. ISSN 0101-2061


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 Fiorentini, Ângela Maria et al. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products. Braz. J. Microbiol., Mar 2009, vol.40, no.1, p.129-133. ISSN 1517-8382


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 Sawitzki, Maristela Cortez et al. Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages. Braz. J. Microbiol., Sept 2007, vol.38, no.3, p.547-552. ISSN 1517-8382


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 Fiorentini, Ângela Maria et al. Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type. Braz. arch. biol. technol., Aug 2010, vol.53, no.4, p.961-974. ISSN 1516-8913


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 Fiorentini, Ângela Maria et al. Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage. Braz. arch. biol. technol., June 2009, vol.52, no.3, p.737-746. ISSN 1516-8913


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