TURKAL, G.; DOGRUER, Y. . Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage. Acta Scientiarum. Technology, [S. l.], v. 48, n. 1, p. e74113, 2025. DOI: 10.4025/actascitechnol.v48i1.74113. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/74113. Acesso em: 18 abr. 2026.