Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage.

@article{Baruzzi2006MolecularAP,
  title={Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage.},
  author={Federico Baruzzi and Alessandra Matarante and Leonardo Caputo and Maria Morea},
  journal={Meat science},
  year={2006},
  volume={72 2},
  pages={
          261-9
        }
}

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