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This page is a summary of: Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174, Applied and Environmental Microbiology, August 2004, ASM Journals,
DOI: 10.1128/aem.70.8.4807-4813.2004.
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