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Journal: Foods, 2019
Volume: 8
Number: 219

Article: Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393
Authors: by Marianthi Sidira, Gregoria Mitropoulou, Alex Galanis, Maria Kanellaki and Yiannis Kourkoutas
Link: https://www.mdpi.com/2304-8158/8/6/219

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