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Journal: Foods, 2020
Volume: 9
Number: 338
Article:
Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology
Authors:
by
Giuseppe Comi, Alessia Muzzin, Mirco Corazzin and Lucilla Iacumin
Link:
https://www.mdpi.com/2304-8158/9/3/338
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