Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability. Acta Scientiarum. Technology, [S. l.], v. 39, n. 4, p. 395–402, 2017. DOI: 10.4025/actascitechnol.v39i4.30882. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/30882. Acesso em: 3 jun. 2026.