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Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from Alheira, a fermented sausage traditionally produced in PortugalINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGYIF5.22007-05-01150OAAI
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Microbiological quality of Portuguese yogurtsJOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGYIF3.21998-08-0114OAAI
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