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Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.
Microorganisms. 2017 May 17;5(2):26. doi: 10.3390/microorganisms5020026.
Microorganisms. 2017.
PMID: 28513575
Free PMC article.
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