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Characterization of the microbial flora from a traditional Greek fermented sausage

Eleftherios H. Drosinos, Marios Mataragas, N. Xiraphi, Galatios Moschonas, F. Gaitis, J. Metaxopoulos

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Key concepts: Staphylococcus xylosus, Lactobacillus plantarum, Fermentation, Food science, Biology, Microbiology, Bacteria, Clostridium perfringens

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