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safety. Meat Science 73:570–575. industry. Trends in Food Science & Technology Ferreira, B., J. Barboza, J. Silva, S. Vendeiro, A. Mota, 15:67–78. F. Silva, M. Monteiro, T. Hogg, P. Gibbs, and P. Liepe, H.-U. 1983. Starter cultures in meat production. Teixeira. 2007. Chemical and microbiological charac- In Biotechnology, edited by H.-J. Rehm, and G. Reed. terization of “Salpicão de Vinhais” and “Chouriça de Weinheim, Germany: Verlag Chemie. Vinhais”: Traditional dry sausages produced in the Lorenzo, J., M. Michinel, M. López, and J. Carballo. North of Portugal. Food Microbiological 24:618– 2000. Biochemical characteristics of two Spanish tra- 623. ditional dry-cured sausages varieties: Androlla and FICT. 2002

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