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Comi, G., R. Urso, L. Iacumin, K. Rantsiou, P. Cattaneo, International Journal of Food Microbiology C. Cantoni, and L. Cocolin. 2005. Characterisation of 103:131–142. naturally fermented sausages produced in the North Garcia, M. L., R. Dominguez, M. D. Galvez, C. Casas, East of Italy. Meat Science 69:381–392. and M. D. Selgas. 2002. Utilization of cereal and fruit Coppola, R., M. Iorizzo, R Saotta, E. Sorrentino, and L. fibres in low fat dry fermented sausages. Meat Science Grazia. 1997. Characterization of micrococci and 60:227–236. staphylococci isolated from soppressata molisana, a Gevers, D., M. Danielsen, G. Huys, and J. Swings. 2003. Southern Italy fermented sausage. Food Microbiology Molecular characterization of tet(M) genes in 14:47–53

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