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Page 1
Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
Meat Sci. 2013 Jul;94(3):369-75. doi: 10.1016/j.meatsci.2013.03.017. Epub 2013 Mar 21.
Meat Sci. 2013.
PMID: 23567139
Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile.
Almaráz-Buendia I, Hernández-Escalona A, González-Tenorio R, Santos-Ordoñez N, Espino-García JJ, Martínez-Juárez V, Meza-Nieto MA, Campos Montiel RG.
Almaráz-Buendia I, et al. Among authors: gonzalez tenorio r.
Foods. 2019 Aug 23;8(9):357. doi: 10.3390/foods8090357.
Foods. 2019.
PMID: 31443600
Free PMC article.
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