Effect of Different Pediococcus pentosaceus and
Lactobacillus plantarum Strains on Quality Characteristics
of Dry Fermented Sausage after Completion of Ripening Period
Effect of Different Pediococcus pentosaceus and
Lactobacillus plantarum Strains on Quality Characteristics
of Dry Fermented Sausage after Completion of Ripening Period
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