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Journal: Foods, 2020
Volume: 9
Number: 1386
Article:
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation
Authors:
by
Christina Charmpi, Emiel Van Reckem, Nikoleta Sameli, David Van der Veken, Luc De Vuyst and Frédéric Leroy
Link:
https://www.mdpi.com/2304-8158/9/10/1386
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