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"serradilla" - 1 õppematerjal

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Molecular and physiological characterization of assessment on current practices should natural microbial communities isolated from a tradi- be carried out for products in these tional Southern Italian processed sausage. Meat categories. Science 72:261–269. Benito, M. J., M. J. Serradilla, A. Martın, E. Aranda, A. • Training of personnel working in food Hernandez, and M. 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.

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