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- W2023821862 abstract "Abstract The feasibility of using d -glucose to extend the shelf life of fresh mutton at 25 ± 2 °C was investigated. Aqueous solutions of 5% d -glucose (w/v) containing 1000 ppm potassium sorbate, when applied on acidulant-treated mutton, are able to inhibit spoilage by delaying proteolytic activity, as seen by significantly lower (P" @default.
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- W2023821862 date "2010-09-01" @default.
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- W2023821862 title "Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C)" @default.
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- W2023821862 doi "https://doi.org/10.1016/j.foodchem.2010.02.029" @default.
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