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Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, NaCl and nitrate contents and pH and a w values) were determined in 20 units of “androlla”, a traditional dry-fermented sausage made in the NW of Spain.In general, high counts...
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