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AEM.69.8.4583-4594.2003
AEM.69.8.4583-4594.2003
http://dx.doi.org/10.1128/AEM.69.8.4583-4594.2003
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.
P356
Q35210727-92F91907-AEDA-4C70-BE1E-28B5360BB0B7
P356
AEM.69.8.4583-4594.2003
http://dx.doi.org/10.1128/AEM.69.8.4583-4594.2003