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pubmed:abstractText |
The available methods for evaluating proteolysis in meat products, particularly the contribution of micro-organisms, are expensive, time-consuming and require an unacceptable sample size. To minimize these problems, two capillary electrophoresis-based methods have been developed.
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pubmed:affiliation |
Higiene de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda da la Universidad s/n, 10-071 Cáceres, Spain. amartin@unex.es
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