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Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

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Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing

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The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

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