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content of less than 10%. The formulation products of the shelf stable product and intermediate Canned Products and Pâté 349 moisture food types. In Properties of Water in Ray, B. 1996. Fundamental Food Microbiology. Boca Foods, NATO ASI Series, Series E: Applied Sciences, Raton, Fla.: CRC Press. No. 90, edited by D. Simatos and J. L. Multon. Siripon, K., A. Tansakul, and G. S. Mittal. 2007. Heat Dordrecht, The Netherlands: Martinus Nijhoff transfer modeling of chicken cooking in hot water. Publishers. Food Research International 40(7):923–930. Manev, G. 1983. La Carne y Su Elaboración, vol. 2. Stiebing, A. 1992. Tratamiento por calor: Conservabilidad. Habana, Cuba: Editorial Científica y Técnica. In Tecnología de Productos Embutidos Escaldados, Mathlouthi, M

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