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2. Prebiotic Meat Products

3. List of contributors

5. Prebiotic Meat Products

7. Dry-Cured Loin

8. Sobrasada

9. Dry-Cured Ham

10. Androlla and Botillo

11. Alheira

12. Chouriça de Carne

13. Antioxidant Capacity

14. Mineral Profile

15. pH and Color

16. Cholesterol

17. Amino Acids (Free and Hydrolyzed)

18. Volatile Organic Compound Profile

19. Biogenic Amines

20. Nitrate and Nitrite

21. Chemical Composition

22. Texture Analysis

23. Fatty Acids

28. Contributors

32. Referenzwerte

36. Befund

45. Authenticity and Chemometrics of Legumes

49. H-Reflex

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