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Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

✍ Scribed by Todorov, Svetoslav Dimitrov; Vaz-Velho, Manuela; de Melo Franco, Bernadette Dora Gombossy; Holzapfel, Wilhelm Heinrich

No coin nor oath required. For personal study only.

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