Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device.

Foods · 2020 · PMC7555696 · PMID 32938016

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a decreasing trendno p-value reported

As a consequence, moisture and aW also followed a decreasing trend in their values from the first phase (RM) to the successive stages of the dry fermented process, as has been previously described [ 24 , 25 ].

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