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3
Published 2019
...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...
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Article
5
Published 2015
... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...
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6
Published 2015
... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...
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11
13
... are in compliance with the current legislation for cooled meats and salted meat products. Samples with...
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Bachelor thesis
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