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Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project.
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- Molecular Nutrition & Food Research, 2021, v. 65, n. 20, p. 1, doi. 10.1002/mnfr.202001214
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- Article
Changes in proteolysis and volatile fraction of nitrite‐free Italian‐type salami modified in formulation and processing.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5587, doi. 10.1111/ijfs.17281
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- Article
Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.
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- Animals (2076-2615), 2021, v. 11, n. 1, p. 68, doi. 10.3390/ani11010068
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- Article
Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 8, p. 3370, doi. 10.1002/jsfa.10370
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- Article
Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs.
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- Journal of the Science of Food & Agriculture, 1996, v. 71, n. 1, p. 124, doi. 10.1002/(SICI)1097-0010(199605)71:1<124::AID-JSFA564>3.0.CO;2-0
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- Article
Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham.
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- Toxins, 2012, v. 4, n. 2, p. 68, doi. 10.3390/toxins4020068
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- Article