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    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C

    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C by Dalgaard, P, Vancanneyt, M, Vilalta, N.E, Swings, J, Fruekilde, P, Leisner, J.J

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