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    The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages

    The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages by Anna Okoń, Anna Łepecka, Piotr Szymański, Katarzyna Neffe-Skocińska

    Published 2024-12-01
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