@article{articlebd30a238,
title   = {Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains},
author = {Roselino, M.N and Almeida, J.F. de and Canaan, J. M. M and Pinto, R. A and Ract, Juliana Neves Rodrigues and Paula, A. V. de and Valdez, Graciela Font de and Rossi, E. A and Cavallini, Daniela Cardoso Umbelino},
year = {2017},
journal   = {International Food Research Journal}
}