Behavior of Salmonella Spp., Listeria Monocytogenes, and Staphylococcus Aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat

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 P-00J-64K
2
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Article
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2013
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in j food prot - Journal of Food Protection, ISSN: 0362-028X
Volume: 76, Número: 4, Páginas: 588-594
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ISSN: 0362-028X
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