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2
Published 2019
... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...
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Article
3
Published 2015
... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...
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8
... and dried meat, that creates many varieties of composition. Among these variations, one of the most...
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Bachelor thesis
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