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Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture

Crossref DOI link: https://doi.org/10.1007/s13765-015-0052-8

Published Online: 2015-02-18

Published Print: 2015-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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