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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

✍ Scribed by I. Lebert; S. Leroy; P. Giammarinaro; A. Lebert; J.P. Chacornac; S. Bover-Cid; M.C. Vidal-carou; R. Talon

No coin nor oath required. For personal study only.

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