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The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)

✍ Scribed by M.E González-Fandos; M Sierra; M.L Garcı́a-Lopez; M.C Garcı́a-Fernández; A Otero

No coin nor oath required. For personal study only.

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