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2. Prebiotic Meat Products

3. Dry-Cured Loin

4. Sobrasada

5. Dry-Cured Ham

6. Androlla and Botillo

7. Alheira

8. Chouriça de Carne

9. Antioxidant Capacity

10. Mineral Profile

11. pH and Color

12. Cholesterol

13. Amino Acids (Free and Hydrolyzed)

14. Volatile Organic Compound Profile

15. Biogenic Amines

16. Nitrate and Nitrite

17. Chemical Composition

18. Texture Analysis

19. Fatty Acids

26. Referenzwerte

30. Befund

43. H-Reflex

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