CARVALHO, C. C. P. de; SANTOS, V. A. Q.; GOMES, R. G.; HOFFMANN, F. L. <b>Fermented sausage production using <i>E. faecium</i> 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: 7 set. 2025.