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Taken together, nitrite curing of meat in the colonic was vitally important because it was related to a low amount of malondialdehyde but doubled heptanal levels and proportionally increased of hydroxy-2-nonenal levels in the cooked and overcooked meats [39]
10.1007/s00508-014-0692-4 Wien Klin Wochenschr
The choice of tertile cutoff points for the LDA-texture index, SNR, and CFDS slope was based on the distribution of the sample
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