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Bacterial flora of salted and seasoned meat products



Bacterial flora of salted and seasoned meat products



Industrie Alimentari 30(293): 433-434



Bacteria isolated from 30 samples of 2 salted and seasoned meat products (bresaole and violini) produced in Valtellina and Valle d'Ossola, Italy were micrococci, staphylococci and lactobacilli.

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Accession: 002034346

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