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Found 25 items.
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
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Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 870HTML: 154 -
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A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1552PDF: 646HTML: 244
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