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characteristic to the variety. all these processes are carried out in tanks of food stainless steel, because they do not affect organoleptically the finished product. as regards red wines, a maceration-fermentation is carried out for - weeks, at temperatures between - °c, for the optimum extraction of colour...
no adverse reactions and were easily stunned by percussion. co-treated salmon had an earlier onset of rigor mortis and a faster decrease in muscle ph than the control group. no significant difference in drip loss was found between salmon treated with co and the control. a significantly deeper red colour...