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International Journal of Food Science
Volume 2015 (2015), Article ID 931970, 9 pages
http://dx.doi.org/10.1155/2015/931970
Research Article

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

1Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1033AAJ Buenos Aires, Argentina
3Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, San Miguel de Tucumán, 4000 Tucumán, Argentina

Received 30 August 2014; Revised 17 December 2014; Accepted 14 January 2015

Academic Editor: Sadhana Ravishankar

Copyright © 2015 Noelia Z. Palavecino Prpich et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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