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Effects of lactic acid bacteria (LAB) on the survival and growth of some food-borne pathogens in fermenting wakalim, a traditional Ethiopian fermented beef sausage
Ketema Bacha; Tetemke Mehari; Mogessie Ashenafi
International Journal of Food Safety, Nutrition and Public Health (IJFSNPH), 2011 Vol.4 No.2/3/4, pp.140 - 151
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