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Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage
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1990
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Food FermentationMicrobial ContaminationFood MicrobiologyFermented Semidry SausageBacteriocin-producing PediococcusMicrobiologyFoodborne HazardMedicineClinical MicrobiologyAntimicrobial ResistanceFood SafetyListeria MonocytogenesHealth Sciences
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