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Malgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt...
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Toshiyuki Sawa, Ryo Kurosawa, and Wataru Maezaki
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Natsuo Ishiwata, Yuki Iwai, Ryota Murai, Yoshitaka Sawa and Michitaka Sato
Pág. 1353 - 1359
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Tatsuo Hasegawa, Reiji Kumai, Yukihiro Takahashi, Yoshinori Tokura, and Hiroshi Sawa
Pág. -
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Kamon, M. Zhang, H. Katsumi, T. Sawa, N.
Pág. 79 - 92
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Sawa, T. Ogata, N. Nishida, T.
Pág. 385 - 396
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Kitamura, T. Horii, Y. Geshiro, M. Sawa, S.
Pág. 1216 - 1218
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Ishizaki, T; Kitamura, T; Geshiro, M; Sawa, S
Pág. 2089 - 2093
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