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Journal: FoodsVolume: 13Number: 633
Article: Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
  • Authors:
  • Nicoletta P. Mangia1,
  • Michele Cottu1 and
  • Maria Aponte2,*
  • et al.
Link: https://www.mdpi.com/2304-8158/13/4/633

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