Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages
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| Description | scientific article published on 03 July 2020 |
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author: Mohamed Boumaiza Ouzari Hadda-Imene |
| Publication date | July 3, 2020 |
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