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Lactic acid bacteria (LAB) are major components of the microbial flora of packaged and cured meats and can contribute to spoilage. Bacteriological analyses of the pork meat and pork meat product samples were carried out to know the diversity of LAB across the samples. Thirty‐one samples of raw pork meat, semi‐processed pork meat and pork meat products were collected from four meat factories in Korea...
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