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Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat.
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- Processes, 2024, v. 12, n. 8, p. 1766, doi. 10.3390/pr12081766
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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.
- Published in:
- Foods, 2022, v. 11, n. 23, p. 3886, doi. 10.3390/foods11233886
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- Article