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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Surface mycobiota on Argentinean dry fermented sausages

Claudia Castellari1, Ana María Quadrelli, Federico Laich

  • 1Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Argentina.

International Journal of Food Microbiology
|July 21, 2010
PubMed

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