Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.

Animals (Basel) · 2019 · PMC7022300 · PMID 31861711

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a decreasing trendno p-value reported

Moisture content showed a decreasing trend: differences were significant from 30 to 60 days and, consequently, protein, fat, and ash content appeared slightly increased at 60 days.

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