Turkal, G., & Dogruer, Y. . (2025). Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage. Acta Scientiarum. Technology, 48(1), e74113. Recuperado de https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/74113