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The colour and physicochemical parameters of Spanish-type dry-cured sausage during fermentation and ripening were evaluated. The CIE L*, a*, b* and pH, moisture content, lactic acid concentration and residual nitrite level were measured in two different zones (centre and peryphery). Sausage processing had two stages, fermentation and ripening. Lightness (L*) was the only colour parameter whose development...
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