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Dried fermented sausages produced with Lactobacillus casei and Staphylococcus subsp.: Physico-chemical and microbial changes
Dried fermented sausages produced with Lactobacillus casei and Staphylococcus subsp.: Physico-chemical and microbial changes
1998
Wang Xueqing
Ma Changwei
Fang Biqing
Wu Yun
Du Min
Keywords:
Staphylococcus
Lactobacillus casei
Food science
Chemistry
Fermentation
Correction
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