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