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118. Innovation in meat processing: Quality of Italian 'Lonza', cured by vacuum impregnation

124. Food biopreservation in clean rooms

129. Survival of Penicillium brevicompactum and production of metabolites in yoghurt during storage at different temperatures

131. Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects.

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