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“... at the beginning of fermentation. In these conditions, a decrease in processing time (from 4.55 to 3.68...”
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“... enzyme addition at the beginning of fermentation. In these conditions, a decrease in processing time...”
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“...Dry sausages have been considered ready-to-eat products with low risk of causing listeriosis due...”
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“... daiferentes espécies de bactérias lácticas isoladas e conjugadas entre si. Foi ainda testada a adição de malte...”
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