Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir. Research, Society and Development, [S. l.], v. 10, n. 16, p. e208101623581, 2021. DOI: 10.33448/rsd-v10i16.23581. Disponível em: https://rsdjournal.org/rsd/article/view/23581. Acesso em: 5 dec. 2025.