Gustavo Graciano Fonseca
Departamento de Quirnica, Universidade de Sao Paulo,
CEP 05424-970, Sao Paulo, SP, Brasil
Paulo Sergio da Silva Porto
Departamento de Quirnica, Fnndayao Universidade Federal do Rio Grande,
C.P. 474, Rio Grande, RS, Brasil
Luiz Antonio de Almeida Pinto
Departamento de Quirnica, Fnndayao Universidade Federal do Rio Grande,
C.P. 474, Rio Grande, RS, Brasil
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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.
URL: https://scialert.net/abstract/?doi=tasr.2006.504.510
URL: https://scialert.net/abstract/?doi=tasr.2006.504.510