Carvalho, C. C. P. de, Santos, V. A. Q., Gomes, R. G., & Hoffmann, F. L. (2017). <b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability. Acta Scientiarum. Technology, 39(4), 395–402. https://doi.org/10.4025/actascitechnol.v39i4.30882