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Research Studies Letchworth (UK). 12:497–500. Bannerman, T. 2003. Staphylococcus, Micrococcus, and Campbell-Platt, G., and P. E. Cook. 1995. Fermented other catalase-positive cocci that grow aerobically. In Meats. Glasgow, UK: Blackie Academic & Manual of Clinical Microbiology, edited by P. R. Professional. Murray, E. J. Baron, J. H. Jorgensen, M. A. Pfaller, Casaburi, A., M. Aristoy, S. Cavella, R. Di Monaco, D. and R. H. Yolken. Washington, D.C.: American Ercolini, F. Toldra, and F. Villani. 2007. Biochemical Society of Microbiology. and sensory characteristics of traditional fermented Barrière, C., R. Bruckner, D. Centeno, and R. Talon. sausages of vallo di diano (Southern Italy) as affected 2002. Characterization of the katA gene encoding a by use of starter cultures. Meat Science 76:295–

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