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Gomes, H.; Rodrigues, L.; Massingue, A.; Lima, I.; Ramos, A.; Ramos, E.
Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Year published: 2020 y.
Volume: 33, 2
Pages: p. 339-348
Libraries: TUN
Signature: Б 482
Keywords:
check-all-that-apply analysis
pork product
sensorial analysis
texture profile analysis
instrumental color
свински продукти
шунка
сензорни анализи
анализи
текстура
цвят
пребиотици
лактулоза
технологични характеристики
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