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Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages.
Meat Sci. 2008 Nov;80(3):715-21. doi: 10.1016/j.meatsci.2008.03.011. Epub 2008 Mar 16.
Meat Sci. 2008.
PMID: 22063588
Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
Casquete R, Martín A, Benito MJ, Ruiz-Moyano S, Nevado FP, Córdoba Mde G.
Casquete R, et al. Among authors: nevado fp.
J Food Sci. 2011 Nov-Dec;76(9):S535-44. doi: 10.1111/j.1750-3841.2011.02425.x.
J Food Sci. 2011.
PMID: 22416726
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