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Journal: Foods, 2024
Volume: 13
Number: 633
633
Article: Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
Authors: by Nicoletta P. Mangia, Michele Cottu, Maria Aponte, Marco A. Murgia, Maria E. Mura and Giuseppe Blaiotta
Link: https://www.mdpi.com/2304-8158/13/4/633

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