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“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
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Article
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Bachelor thesis
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