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Journal: Microorganisms, 2017
Volume: 5
Number: 56

Article: Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
Authors: by Monique Zagorec and Marie-Christine Champomier-Vergès
Link: https://www.mdpi.com/2076-2607/5/3/56

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