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Semedo-lemsaddek, T., Carvalho, L., Tempera, C., Fernandes, M.H., Fernandes, M.J., Elias, M., Barreto, A.S. and Fraqueza, M.J. (2016) Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages. Journal of Food Science, 81, M1197-M1202.
https://doi.org/10.1111/1750-3841.13311

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