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Journal: Foods, 2021
Volume: 10
Number: 2138

Article: Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)
Authors: by Chiara Montanari, Federica Barbieri, Fausto Gardini and Giulia Tabanelli
Link: https://www.mdpi.com/2304-8158/10/9/2138

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