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Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

✍ Scribed by Helena Albano; Catarina Pinho; Daniela Leite; Joana Barbosa; Joana Silva; Luísa Carneiro; Rui Magalhães; Tim Hogg; Paula Teixeira

No coin nor oath required. For personal study only.

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