Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.

Animals (Basel) · 2021 · PMC8614485 · PMID 34827792

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closest p

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a definite trendno p-value reported

However, even if a* and b* values reflected the same variations of L* value, a definite trend was not evaluated.

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