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A. Losinski. Toldrá. Ames, Iowa: Blackwell Publishing. 2004. Survival of Listeria monocytogenes during van’t Hooft, B.-J. 1999. Development of binding and storage of ready-to-eat meat products processed by structure in semidry fermented sausages. A multifac- drying, fermentation, and/or smoking. Journal of torial approach. Thesis, Universiteit Utrecht, Utrecht: Food Protection 67:2698–2702. Ponsen & Looyen. Leistner, L. 2000. Basic aspect of food preservation by Vignolo G., and S. Fadda. 2007. Starter cultures: hurdle technology. International Journal of Food Bioprotective cultures. In Handbook of Fermented Microbiology 55:181–186. Meat and Poultry, edited by Fidel Toldrá. Ames, Leistner, L., J. C. Ayres, and D. A. Lillard. 1965. Iowa: Blackwell Publishing. Occurrence and significance of fungi in cured meats

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