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Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by

P Hu1, X L Xu, G H Zhou

  • 1Key Lab of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Meat Science
|November 9, 2011
PubMed

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