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Nikoleta Sameli
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The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation
by
Christina Charmpi
,
Emiel Van Reckem
,
Nikoleta
Sameli
,
David Van der Veken
,
Luc De Vuyst
,
Frédéric Leroy
Published 2020-10-01
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