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4
Published 2012
“... at the beginning of fermentation. In these conditions, a decrease in processing time (from 4.55 to 3.68...”
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5
Published 2012
“... enzyme addition at the beginning of fermentation. In these conditions, a decrease in processing time...”
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15
Published 2022
Subjects: “...Poly(lactic acid)...”
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Bachelor thesis
17
Published 2007
“...Dry sausages have been considered ready-to-eat products with low risk of causing listeriosis due...”
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