PETÄJÄ, E. The effect of some gram-negative bacteria on the ripening and quality of dry sausage. Agricultural and Food Science, [S. l.], v. 49, n. 2, p. 107–166, 1977. DOI: 10.23986/afsci.71931. Disponível em: https://journal.fi/afs/article/view/71931. Acesso em: 30 jun. 2024.