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Drosinos, E. H., M. Mataragas, and S. Paramithiotis. partial replacement of sodium chloride in dry fer- 2008. Antimicrobial activity of bacteriocins and their mented sausages. Journal of Agricultural and Food applications. In Meat Biotechnology, edited by F. Chemistry 46:4372–4375. Toldra. New York: Springer. Gimeno, O., I. Astiasaran, and J. Bello. 1999. Influence Drosinos, E. H., S. Paramithiotis, G. Kolovos, I. of partial replacement of NaCl with KCl and CaCl2 Tsikouras, and I. Metaxopoulos. 2007. Phenotypic on texture and colour of dry fermented sausages. and technological diversity of lactic acid bacteria and Journal of Agricultural and Food Chemistry staphylococci isolated from traditionally fermented 47:873–877. sausages in Greece. Food Microbiology 24:260– Gimeno, O., I. Astiasaran, and J. Bello. 2001. Calcium 270

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