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Journal: Microorganisms, 2017
Volume: 5
Number: 26
Article:
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
Authors:
by
Miriam T. Nediani, Luis GarcÃa, Lucila Saavedra, Sandra MartÃnez, Soledad López Alzogaray and Silvina Fadda
Link:
https://www.mdpi.com/2076-2607/5/2/26
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