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G. Cordoba. 2008a. Differentiation preparation and food service industries of Staphylococci from Iberian dry fermented sausages coupled with consumer education on by protein fingerprinting. Food Microbiology 25:676–682. hygienic handling and adequate cooking of Benito, M. J., M. J. Serradilla, S. Ruiz-Moyano, A. food can play a role in reducing the inci- Alberto, F. Pirez-Nevado, and M. G. Cordoba. 2008b. dence of pathogenic infection. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages. Meat Science 80:656–661.

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