Selection of lactic acid bacteria as starter cultures for fermented meat products

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作者：
National Institute of Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku Tokyo 162-8636, Japan [1 ]
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Food Sci. Technol. Res. | / 5卷 / 713-721期
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Compilation and indexing terms; Copyright 2025 Elsevier Inc;
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摘要：
Body fluids - Food processing - Sodium chloride - Bacilli - Meats
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