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Your search keyword '"propiedades sensoriales"' showing total 5 results

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5 results on '"propiedades sensoriales"'

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1. Rabbit meat in production of frankfurters.

2. Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin.

3. Quality parameters of different oils and fried foods after repeated deep-fat frying.

4. Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market.

5. The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties.

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