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NTIS 바로가기Food research international, v.106, 2018년, pp.363 - 373
de Lima Alves, Larissa (Corresponding author.) , Stefanello da Silva, Marianna , Martins Flores, Diego Rafael , Rodrigues Athayde, Dirceu , Roggia Ruviaro, Amanda , da Silva Brum, Débora , Fagundes Batista, Vanessa Sabrina , de Oliveira Mello, Renius , Ragagnin de Menezes, Cristiano , Bastianello Campagnol, Paulo Cezar , Wagner, Roger , Smanioto Barin, Juliano , Cichoski, Alexandre José
Abstract Italian salami were sonicated in different times (0, 3, 6 and 9min) using ultrasound bath (US, 25kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) ...
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