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Meat Science 74:98–112. fermentation of artisanal Argentinean sausages. Drosinos H., S. Paramithiotis, G. Kolovos, J. Tsikouras, International Journal of Food Microbiology and J. Metaxopoulos. 2007. Phenotypic and techno- 103:131–142. logical diversity of lactic acid bacteria and staphylo- Galgano, F., F. Favati, M. Schirone, M. Martuscelli, and cocci isolated from traditionally fermented sausages M. Crudele. 2003. Influence of indigenous starter cul- in Southern Greece. Food Microbiology 24:260–270. tures on the free fatty acids content during ripening in EFSA. 2007. Introduction of a Qualified Presumption of artisan sausages produced in the Basilicata region. Safety (QPS) approach for assessment of selected Food Technology and Biotechnology 41:253–258. microorganisms referred to EFSA. The EFSA Journal García-Varona M., M. Santos, I. Jaime and J

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