Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures. Research, Society and Development, [S. l.], v. 9, n. 11, p. e66891110449, 2020. DOI: 10.33448/rsd-v9i11.10449. Disponível em: https://rsdjournal.org/rsd/article/view/10449. Acesso em: 15 dec. 2025.