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Journal: Foods, 2021
Volume: 10
Number: 856

Article: Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population
Authors: by Irene Martín, Alicia Rodríguez, Lourdes Sánchez-Montero, Patricia Padilla and Juan J. Córdoba
Link: https://www.mdpi.com/2304-8158/10/4/856

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