How to cite this article:
Gustavo Graciano Fonseca, Paulo Sergio da Silva Porto and Luiz Antonio de Almeida Pinto, 2006. Reduction of Drying and Ripening Times During the Italian Type Salami Production. Trends in Applied Sciences Research, 1: 504-510. DOI: 10.17311/tasr.2006.504.510 URL: https://scialert.net/abstract/?doi=tasr.2006.504.510
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