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Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics.
J Food Sci Technol. 2020 Aug;57(8):3051-3059. doi: 10.1007/s13197-020-04338-0. Epub 2020 Mar 17.
J Food Sci Technol. 2020.
PMID: 32624607
Free PMC article.
Effect of the type of packaging on the shelf life of ground rabbit meat.
Redondo-Solano M, Guzmán-Saborío P, Ramírez-Chavarría F, Chaves-Ulate C, Araya-Quesada Y, Araya-Morice A.
Redondo-Solano M, et al. Among authors: araya morice a.
Food Sci Technol Int. 2022 Mar;28(2):190-199. doi: 10.1177/10820132211003705. Epub 2021 Mar 25.
Food Sci Technol Int. 2022.
PMID: 33765869
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Antioxidant potential of coffee husks in fresh pork sausage.
Araya-Morice A, Araya-Quesada Y, Cortés N, Caamaño J, Arroyo L.
Araya-Morice A, et al.
J Food Sci Technol. 2023 Sep;60(9):2423-2432. doi: 10.1007/s13197-023-05764-6. Epub 2023 May 24.
J Food Sci Technol. 2023.
PMID: 37424582
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