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Vesterlund, M. L. Moratalla, S. Bover- Pennacchia, C., E. E. Vaughan, and F. Villani. 2006. Cid, and C. Vidal-Carou. 2006. Characterization of Potential probiotic Lactobacillus strains from fer- Staphylococcus xylosus and Staphylococcus carnosus mented sausages: Further investigations on their pro- isolated from Slovak meat products. Meat Science biotic properties. Meat Science 73:90–101. 73:559–564. Rantsiou, K., E. H. Drosinos, M. Gialitaki, I. Skandamis, P., and G.-J. E. Nychas. 2007. Pathogens: Metaxopoulos, G. Comi, and L. Cocolin. 2006. Use Risks and control. In Handbook of Fermented Meat of molecular tools to characterize Lactobacillus spp. and Poultry, edited by F. Toldra, Y. H. Hui, I. Isolated from Greek traditional fermented sausages. Astiasaran, W.-K. Nip, J. G. Sebranek, E.-T. F. International Journal of Food Microbiology Silveira, L. H. Stahnke, and R. Talon

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