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The aim of a study was to determine the impact of unfavorable storage conditions on physico-chemical, sensory and microbiological parameters of homogenized sausage kept at near cryoscopic temperature (n.c.t.). Post production the sausages were kept at 4°C for 12h (group I) or at 12°C for 48h (II) and 96h (III). Subsequently, all the products were stored at n.c.t. (-3.6±0.2°C) for 0, 7, 14, 21 and...
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