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Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

BiologyFood FermentationAnimal NutritionAnimal ScienceIndigenous Starter MicroorganismsEducationMicrobial EcologyFood MicrobiologyPork SalamisMicrobiologyControlled ConditionsAnimal ProductionMeat QualityFood SafetyHealth Sciences