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2013 | 1 |
2019 | 1 |
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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.
Foods. 2019 Aug 23;8(9):357. doi: 10.3390/foods8090357.
Foods. 2019.
PMID: 31443600
Free PMC article.
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.
González-Tenorio R, Fonseca B, Caro I, Fernández-Diez A, Kuri V, Soto S, Mateo J.
González-Tenorio R, et al.
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
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