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Elsevier

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Characterization of Micrococcaceae isolated from dry fermented sausage

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Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

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Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

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Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

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