Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period
Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributable to moisture...
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Chiriotti Editori,
2016-03-01T00:00:00Z.
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A1234.567 |
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