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Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

María J Benito1, Manuel J Serradilla, Alberto Martín

  • 1Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain. mjbenito@unex.es

Food Microbiology
|June 11, 2008
PubMed

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