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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231341PDF: 277HTML: 5 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241539PDF: 173HTML: 139 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1032HTML: 664
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