Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis.

Foods · 2023 · PMC10216997 · PMID 37238794

Europe PMC DOI

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a decreasing trendno p-value reported

showed a decreasing trend after increasing up to 2 weeks in all treatment groups, and Staphylococcus spp. showed an increasing trend.

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an increasing trendno p-value reported

showed an increasing trend.

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