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“... and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical...”
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Article
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“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Article
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“... of physico-chemical properties of raw potato tubers, and of sensory, nutritional and physico-chemical...”
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Master thesis
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“... fructose), and the decrease in TA and organic acids, contributing to the maintenance of firmness and...”
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Master thesis
16
“... performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés...”
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Article
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“... to these complementary resources, decrease costs and risks, and outputs’ monitoring and compliance...”
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Doctoral thesis
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