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Changes in trichloroacetic acid (TCA)-soluble peptides (a) and thiobarbituric acid reactive substance (TBARS) (b) of Northeastern Thai fermented sausage with different levels of konjac gel during fermentation. Bars represent the standard deviation among triplicate manufacturing of sausages (3 batches, n = 3). Significant differences between treatments and fermentation times were observed in all dependent parameters (p<0.05).
