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Hugas, S. Bover-Cid, M. T. Arendt. 1999. Effects of environmental conditions on Veciana-Nogues, and T. Aymerich. 2006. Molecular, microbial proteolysis in a pork myofibril model technological and safety characterization of Gram- system. Journal of Applied Microbiology 87:794– positive catalase-positive cocci from slightly fer- 803. mented sausages. International Journal of Food Kenneally, P., G. Shwarz, N. Fransen, and E. Arendt. Microbiology 107:148–158. 1998. Lipolytic starter culture effects on the produc- Martuscelli, M., A. Crudele, F. Gardini, and G. Suzzi. tion of free fatty acids in fermented sausages. Journal 2000. Biogenic amine formation and oxidation by of Food Science 63:538–543. Staphylococcus xylosus from artisanal fermented sau-

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