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Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems.
- Published in:
- Journal of Applied Microbiology, 2012, v. 113, n. 6, p. 1407, doi. 10.1111/jam.12005
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- Article
Identification of Small Peptides Generated in Spanish Dry-cured Ham.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 64, doi. 10.1111/j.1365-2621.2003.tb14115.x
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- Publication type:
- Article