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Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham.
J Food Sci Technol. 2019 Jan;56(1):122-131. doi: 10.1007/s13197-018-3465-7. Epub 2018 Oct 24.
J Food Sci Technol. 2019.
PMID: 30728553
Free PMC article.
Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
Toledano A, Jordano R, López C, Medina LM.
Toledano A, et al.
J Food Prot. 2011 May;74(5):826-9. doi: 10.4315/0362-028X.JFP-10-471.
J Food Prot. 2011.
PMID: 21549056
Free article.
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